Description
Jamie Oliver’s cream of vegetable soup is a hearty, smooth blend of seasonal vegetables cooked until tender and then pureed into a creamy, luscious texture. The richness of the cream enhances the natural sweetness of the vegetables, resulting in a comforting dish that’s both nourishing and versatile. It’s an easy recipe that allows the vegetables to shine while being adaptable for different preferences and diets.
Ingredients
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- 2 tablespoons olive oil
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- 1 large onion, diced
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- 2 cloves garlic, minced
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- 2 carrots, chopped
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- 2 celery stalks, chopped
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- 1 medium potato, peeled and diced
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- 500g mixed vegetables (like cauliflower, broccoli, or peas)
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- 1 liter vegetable stock
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- 100ml single cream
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- Salt and pepper to taste
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- Fresh parsley for garnish
Instructions
Start by washing and chopping all the vegetables into bite-sized pieces to ensure even cooking.
Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and cook until soft and fragrant, about 5 minutes.
Toss in the carrots, celery, and diced potato. Stir them around the pot for a few minutes to coat them with the flavors of the onion and garlic.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes or until all the vegetables are tender.
Using a hand blender, puree the soup until smooth. If you don’t have a hand blender, transfer the soup to a blender in batches and blend until creamy.
Once the soup is pureed, stir in the cream. Simmer for another 5 minutes to let the flavors meld together.
Taste the soup and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.