Jamie Oliver’s Easy Vegetable Soup

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This vegetable soup recipe by Jamie Oliver is a fantastic way to pack a flavorful and healthy punch into your diet. It’s a one-pot wonder, coming together easily and bursting with fresh vegetables, making it perfect for busy weeknights or a comforting weekend meal.

Ingredients:

Easy vegetable soup  ways: Anna Jones
Easy vegetable soup ways: Anna Jones

1 tablespoon olive oil

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 leek, white and light green parts only, sliced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups (1 liter) vegetable broth
  • 1 (14.5-ounce) can chopped tomatoes, undrained
  • 4 cups chopped mixed vegetables (such as broccoli, green beans, peas, corn)
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

  • Instructions:

    1. Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, leek, and carrots. Sauté for 5-7 minutes, or until softened and translucent.

    2. Add the herbs and spices. Stir in the thyme, oregano, and red pepper flakes (if using). Cook for an additional minute, allowing the flavors to release.

    3. Build the soup base. Pour in the vegetable broth and chopped tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.

    4. Incorporate the vegetables and beans. Add the mixed vegetables and cannellini beans to the pot. Simmer for another 10-15 minutes, or until the vegetables are tender-crisp.

    5. Season and serve. Season the soup with salt and pepper to taste. Garnish with fresh parsley (optional), and serve hot with crusty bread for dipping.

    Nutrition Facts (per serving):

    Calories: Approximately 250-300 (depending on the specific vegetables used)

  • Fat: 8-10 grams
  • Carbohydrates: 30-35 grams
  • Fiber: 8-10 grams
  • Protein: 10-12 grams

  • This is just a general estimate, and the actual nutritional content may vary depending on the specific ingredients you use.

    Conclusion

    This Jamie Oliver vegetable soup is a fantastic example of how simple yet satisfying healthy meals can be. It’s packed with essential vitamins, minerals, and fiber, making it a well-rounded and nutritious addition to your diet. Plus, the versatility of vegetables allows you to customize it to your preferences and seasonal availability.

    Frequently Asked Questions (FAQs):

    1. Can I use frozen vegetables instead of fresh? Absolutely! Frozen vegetables are a great option for convenience. Simply add them to the pot frozen, and they may cook slightly faster than fresh vegetables.

    2. What other vegetables can I add to this soup? Feel free to experiment with different vegetables! Some great options include zucchini, bell peppers, mushrooms, or spinach.

    3. Can I make this soup vegetarian? This recipe is already vegetarian.

    4. How can I make this soup vegan? Simply omit the cannellini beans or replace them with another type of bean, such as chickpeas or lentils.

    5. Can I freeze leftover vegetable soup? Yes! This soup freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.