Jamie Oliver Carrot and Courgette Soup Recipe

This easy carrot and courgette soup is smooth, light, and full of flavor. It’s a perfect way to use fresh vegetables and takes only 35 minutes to make. With simple ingredients like carrots, courgettes, and fresh basil, this soup is great for lunch or as a starter.

Ingredients Needed:

• 300 g courgettes 
• 340 g carrots
• 1 onion 
• 1 teaspoon sugar
• 200 g potato
• 1 tablespoon oil
• 2 tablespoon basil 
• 1 litre vegetable stock
• 2 tablespoon flour
• ½ teaspoon black pepper
• salt 

How To Make Carrot and Courgette Soup Recipe?

1. Sauté the onion: Heat oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes until soft.
2. Add vegetables: Stir in the carrots, potatoes, and courgettes. Cook for 5 minutes, stirring often.
3. Mix in flour and stock: Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the vegetable stock and add black pepper.
4. Simmer until tender: Cover with a lid and let the soup simmer for 10 minutes until all vegetables are soft.
5. Blend the soup: Remove from heat and let it cool slightly. Blend with an immersion blender or in a regular blender until smooth.
6. Season and serve: Return the soup to the saucepan, reheat, and add salt to taste. Stir in half of the chopped basil and use the rest for garnish.

Recipe Tips:

• Chop vegetables evenly: Cut the carrots, courgettes, and potatoes into similar-sized pieces so they cook at the same time. This ensures a smooth and even texture.
• Cook the onions properly: Don’t rush the onions! Cook them until soft and slightly golden. This brings out their natural sweetness and adds more flavor to the soup.
• Stir the flour well: When adding flour, stir it for at least 1 minute before adding the stock. This helps to remove the raw flour taste and makes the soup thicker.
• Blend in batches if using a regular blender: If using a standard blender instead of an immersion blender, blend in small amounts and remove the lid slightly to let steam escape. This prevents the soup from splattering.
• Season at the end: Taste the soup after blending and adjust the salt and pepper. The vegetable stock may already have salt, so adding too much earlier can make it too salty.

How To Store & Reheat Leftovers?

• Refrigerate: Let the soup cool down first. Then, store it in a sealed container in the fridge for up to 3 days.
• Freeze: Once the soup is cool, put it in a freezer-safe container or bag. Freeze for up to 3 months.
• Reheat: Pour the soup into a saucepan and warm over medium heat, stirring occasionally, until heated through. If it thickens too much, add a splash of water or stock.

Nutrition Facts:

• Calories: 80 kcal
• Total Fat: 2g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 500mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 2g

Jamie Oliver Carrot and Courgette Soup Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

80

kcal

This easy carrot and courgette soup is smooth, light, and full of flavor. It’s a perfect way to use fresh vegetables and takes only 35 minutes to make. With simple ingredients like carrots, courgettes, and fresh basil, this soup is great for lunch or as a starter.

Ingredients

• 300 g courgettes 

• 340 g carrots

• 1 onion 

• 1 teaspoon sugar

• 200 g potato

• 1 tablespoon oil

• 2 tablespoon basil 

• 1 litre vegetable stock

• 2 tablespoon flour

• ½ teaspoon black pepper

• salt 

Directions

• Sauté the onion: Heat oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes until soft.
• Add vegetables: Stir in the carrots, potatoes, and courgettes. Cook for 5 minutes, stirring often.
• Mix in flour and stock: Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the vegetable stock and add black pepper.
• Simmer until tender: Cover with a lid and let the soup simmer for 10 minutes until all vegetables are soft.
• Blend the soup: Remove from heat and let it cool slightly. Blend with an immersion blender or in a regular blender until smooth.
• Season and serve: Return the soup to the saucepan, reheat, and add salt to taste. Stir in half of the chopped basil and use the rest for garnish.

Notes

• Chop vegetables evenly: Cut the carrots, courgettes, and potatoes into similar-sized pieces so they cook at the same time. This ensures a smooth and even texture.
• Cook the onions properly: Don’t rush the onions! Cook them until soft and slightly golden. This brings out their natural sweetness and adds more flavor to the soup.
• Stir the flour well: When adding flour, stir it for at least 1 minute before adding the stock. This helps to remove the raw flour taste and makes the soup thicker.
• Blend in batches if using a regular blender: If using a standard blender instead of an immersion blender, blend in small amounts and remove the lid slightly to let steam escape. This prevents the soup from splattering.
• Season at the end: Taste the soup after blending and adjust the salt and pepper. The vegetable stock may already have salt, so adding too much earlier can make it too salty.