This easy Jamie Oliver vegetable soup is a hearty and nutritious meal, perfect for a cozy lunch or dinner. Packed with fresh veggies, creamy beans, and vibrant greens, it’s full of flavor and simple to make. You can easily adapt it with whatever vegetables you have on hand, making it versatile and budget-friendly.
Ingredients Needed
- 2 sticks of celery
- 3 carrots
- 2 large leeks
- 2 cloves garlic
- 1 sprig of fresh rosemary
- 2 rashers higher-welfare smoked streaky bacon
- Olive oil
- 1 x 400g tin borlotti or cannellini beans (1 x 14 oz can)
- 1-litre organic vegetable or chicken stock
- 75g (2.6 oz) baby spinach or kale
- 100g (3.5 oz) frozen peas
How To Make Vegetable Soup
- Prep the Vegetables: Trim and finely slice the celery, peel and roughly chop the carrots, and trim, wash, and roughly chop the leeks. Peel and finely slice the garlic, then pick and finely chop the rosemary. Slice the bacon.
- Fry the Bacon and Rosemary: Drizzle 1 tablespoon of olive oil into a large pan over medium heat. Add the rosemary and bacon, frying for a few minutes until the bacon turns golden.
- Cook the Vegetables: Add the chopped celery, carrots, leeks, and garlic to the pan. Cook gently for 15 minutes, stirring regularly until softened.
- Add Beans and Stock: Stir in the beans (no need to drain) and the stock. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes. Add more stock or water if the soup needs more liquid.
- Add Greens and Peas: Add the spinach or kale and peas to the soup. Cook for 3 minutes, or until the greens are tender but still vibrant green.
- Season and Serve: Taste the soup and season with sea salt and black pepper. Serve and enjoy!
Recipe Tips
- Chop the vegetables evenly: Ensure the celery, carrots, and leeks are chopped to similar sizes so they cook evenly and soften perfectly.
- Don’t drain the beans: The liquid in the canned beans adds extra creaminess and richness to the soup’s texture.
- Add greens at the end: Spinach or kale should only be added in the final few minutes to keep their vibrant color and nutrients intact.
- Adjust the stock consistency: If the soup feels too thick, add a little more stock or water while simmering to achieve your preferred texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover vegetable soup cool to room temperature first. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before pouring it into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and reheat on medium heat for 5-10 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 cup (approximately 250g)
- Calories: 179
- Total Fat: 6.2g
- Saturated Fat: 1.2g
- Total Carbohydrate: 18.1g
- Dietary Fiber: 8.9g
- Sugars: 6.6g
- Protein: 10.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tomato Soup
- Jamie Oliver Roasted Tomato Soup
- Jamie Oliver Parsnip Soup
- Jamie Oliver Mulligatawny Soup
Jamie Oliver Vegetable Soup
Description
This easy Jamie Oliver vegetable soup is a hearty and nutritious meal, perfect for a cozy lunch or dinner. Packed with fresh veggies, creamy beans, and vibrant greens, it’s full of flavor and simple to make. You can easily adapt it with whatever vegetables you have on hand, making it versatile and budget-friendly.
Ingredients
Instructions
- Prep the Vegetables: Trim and finely slice the celery, peel and roughly chop the carrots, and trim, wash, and roughly chop the leeks. Peel and finely slice the garlic, then pick and finely chop the rosemary. Slice the bacon.
- Fry the Bacon and Rosemary: Drizzle 1 tablespoon of olive oil into a large pan over medium heat. Add the rosemary and bacon, frying for a few minutes until the bacon turns golden.
- Cook the Vegetables: Add the chopped celery, carrots, leeks, and garlic to the pan. Cook gently for 15 minutes, stirring regularly until softened.
- Add Beans and Stock: Stir in the beans (no need to drain) and the stock. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes. Add more stock or water if the soup needs more liquid.
- Add Greens and Peas: Add the spinach or kale and peas to the soup. Cook for 3 minutes, or until the greens are tender but still vibrant green.
- Season and Serve: Taste the soup and season with sea salt and black pepper. Serve and enjoy!
Notes
- Chop the vegetables evenly: Ensure the celery, carrots, and leeks are chopped to similar sizes so they cook evenly and soften perfectly.
- Don’t drain the beans: The liquid in the canned beans adds extra creaminess and richness to the soup’s texture.
- Add greens at the end: Spinach or kale should only be added in the final few minutes to keep their vibrant color and nutrients intact.
- Adjust the stock consistency: If the soup feels too thick, add a little more stock or water while simmering to achieve your preferred texture.
Jamie Oliver Vegetable Soup