Jamie Oliver Vegetable Soup

Alright, you know that drawer in your fridge where vegetables go to die? Yeah, the one filled with half a zucchini, one wrinkly carrot, and kale you swore you’d use. This soup? It’s your hero. It’s your “clear the decks” pot of goodness. Jamie calls it vegetable soup, but I call it “clean-out-the-fridge soup that somehow tastes like you knew what you were doing all along.”

It’s hearty, vibrant, and tastes like the kind of soup you’d get from a little countryside café where everything’s served with crusty bread and someone always calls you “love.” You can follow the recipe closely, or you can go rogue — swap the kale for spinach, throw in lentils instead of chickpeas, chuck in a parmesan rind if you’re not fussed about keeping it vegan. This is low-pressure cooking at its best, and honestly? That’s what I need most days.

Why You’ll Love It

• Total fridge-clearing magic — use up those veggie odds and ends
• Naturally vegan, but feels rich and satisfying
• Perfect for meal prep — makes a big pot and keeps beautifully
• Freezes like a dream (and tastes even better the next day)
• Bright, brothy, and somehow cozy and fresh
• Great excuse to eat more bread, which I fully support

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 tsp sea salt (plus more to taste)
• Freshly ground black pepper
• 1 medium carrot, diced
• 1 small sweet potato, diced
• 1 x 14.5 oz can fire-roasted diced tomatoes
• 4 garlic cloves, chopped
• 2 tsp dried oregano (or 2 tbsp fresh thyme/rosemary)
• ¼ tsp red pepper flakes (plus extra if you like heat)
• 4 cups vegetable broth
• 2 bay leaves

Add later:

• 1 cup halved cherry tomatoes
• 1 cup chopped green beans
• 1 zucchini, diced
• 1 x 15 oz can chickpeas, drained and rinsed
• 2 tbsp white wine vinegar
• 1½ cups chopped kale

How to Make It

Start with a good base:

Heat the olive oil in a big soup pot over medium. Add the onion, salt, and a few generous grinds of black pepper. Let it cook for about 8 minutes, until soft and slightly golden.

Add your root veg:

Stir in the carrot and sweet potato. Cook for another 2 minutes — just to get them going. They’ll finish softening as the soup simmers.

Layer in the flavour:

Pour in the canned fire-roasted tomatoes (liquid and all), chopped garlic, oregano, and red pepper flakes. Stir until everything starts smelling like you know what you’re doing.

Pour in broth and simmer:

Add the veggie broth and bay leaves. Bring it all to a gentle boil, then reduce to a simmer. Cover and let it cook for about 20 minutes. This is a good moment to wash up or disappear for a bit with tea.

Chuck in the lighter veg:

Toss in the cherry tomatoes, green beans, zucchini, and chickpeas. Cover again and simmer for another 10–15 minutes until the green beans are nice and tender.

The final flourish:

Stir in the white wine vinegar and kale. Let it cook for about 5 minutes until the kale wilts down and turns that beautiful deep green. Taste and tweak your seasoning — don’t be shy with salt at this stage.

Serve and feel smug:

Ladle it into bowls. Eat it just as it is or top with a drizzle of olive oil, chilli flakes, or even a few croutons if you’re going full café fantasy.

Common Mistakes and How to Dodge Them

Why does it taste flat?
Probably just needs more salt or a little acid — vinegar or lemon juice will perk it right up.

Can I use raw tomatoes instead of canned?
Sure, but they won’t have the same depth. Fire-roasted tinned tomatoes give a smoky kick that’s hard to beat.

My sweet potatoes are mushy!
They cook quickly — dice them small, but not too small. If you prefer more bite, add them later with the green beans.

Soup too thick?
Add a splash more broth or water. You’re not making stew (unless you want to be, and then we’re into a different recipe altogether).

Storage and Reheating

• Fridge: Keeps for up to 5 days in an airtight container.
• Freezer: Freeze in batches — just make sure it’s cooled first. Avoid freezing in glass jars unless you’re very confident.
• Microwave: Reheat in a bowl, loosely covered, and stir halfway.
• Stovetop: Gentle heat until warmed through. Add a splash of water if it’s thickened too much.

Frequently Asked Questions

Can I use frozen vegetables?
Absolutely. Green beans, peas, even corn — toss them in during the last few minutes of cooking.

How do I make it more filling?
Add a handful of cooked pasta, rice, lentils, or barley. Just make sure they’re cooked separately unless you like things soupy-starchy.

Is this gluten-free?
Yep! As long as your stock is gluten-free, you’re all good.

Can I swap kale for spinach?
Totally. Just add it right at the end — spinach wilts in seconds.

Nutrition Facts (Per Serving)

• Calories: ~210
• Fat: 7g
• Carbs: 29g
• Protein: 7g
• Sodium: 690mg
• Sugar: 8g