Description
Jamie Oliver’s Winter Vegetable Soup is a rustic, chunky soup made with seasonal vegetables like carrots, parsnips, potatoes, and leeks. The vegetables are simmered in a flavorful stock and blended to create a thick and satisfying soup that’s perfect for wintertime.
Ingredients
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- Carrots: 2 large, peeled and chopped
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- Parsnips: 2, peeled and chopped
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- Leek: 1 large, cleaned and sliced
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- Potatoes: 2 medium, peeled and diced
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- Celery Stalks: 2, chopped
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- Onion: 1 large, finely chopped
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- Garlic: 2 cloves, minced
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- Vegetable Stock: 1 liter (4 cups)
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- Olive Oil: 2 tablespoons
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- Fresh Thyme: 2-3 sprigs (or use dried thyme)
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- Bay Leaf: 1
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- Salt and Pepper: To taste
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- Fresh Parsley (optional): For garnish
Instructions
Step 1: Sauté the Vegetables
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- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
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- Cook the Onion, Garlic, and Leek: Add the chopped onion, garlic, and sliced leek. Cook for 5-7 minutes until softened and fragrant.
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- Add the Carrots, Parsnips, and Celery: Stir in the chopped carrots, parsnips, and celery. Cook for an additional 3-4 minutes, allowing the vegetables to start softening.
Step 2: Add the Stock and Potatoes
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- Pour in the Vegetable Stock: Add the vegetable stock to the pot, stirring to combine with the vegetables.
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- Add the Potatoes and Herbs: Stir in the diced potatoes, fresh thyme, and bay leaf. Bring the soup to a boil.
Step 3: Simmer the Soup
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- Reduce the Heat: Lower the heat and let the soup simmer for 20-25 minutes, or until all the vegetables are tender.
Step 4: Blend the Soup (Optional)
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- Blend Until Smooth or Leave Chunky: For a smooth soup, remove the bay leaf and blend the soup using an immersion blender. Alternatively, blend half of the soup and leave the rest chunky for a more rustic texture.
Step 5: Season and Serve
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- Season with Salt and Pepper: Taste the soup and season with salt and pepper as needed.
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- Garnish and Serve: Serve the soup hot, garnished with fresh parsley if desired. Pair with crusty bread for dipping.