I remember the first time I tried Jamie Oliver’s Carrot and Celery Soup. I was in my kitchen on a rainy day, craving something warm and comforting. I was browsing through his recipes, and this one caught my eye. It seemed simple, but the promise of fresh, bright flavors was too tempting to resist.
The beauty of this soup lies in its balance of flavors and textures. The sweetness of carrots meets the subtle earthiness of celery, and when you combine it all with just the right seasoning, it becomes a nourishing bowl of comfort. I’ve made this soup so many times since then, tweaking it here and there, and it never disappoints. It’s a perfect example of how a few good ingredients can come together to create something truly special.
Now, let’s dive into the details of how to make this delicious soup.
Jamie Oliver’s Carrot And Celery Soup Recipe
Jamie Oliver’s approach to cooking is all about making simple, fresh ingredients shine. His Carrot and Celery Soup is no exception. It’s a perfect blend of vegetables, and what I love most is how he manages to keep things light but still hearty. It’s a recipe that celebrates the natural sweetness of the vegetables without overcomplicating things.
The soup is also incredibly adaptable. You can make it creamy or leave it a bit chunkier depending on your preference. I’ve often made this when I wanted something healthy and satisfying, but without spending hours in the kitchen. The best part? You can freeze it for later!
Ingredients Needed
This soup is all about simplicity. Here’s what you’ll need:
- Carrots (about 4-5 medium-sized) – These provide natural sweetness and a vibrant color to the soup.
- Celery stalks (4-5) – Celery gives the soup a mild, earthy flavor and a nice bit of crunch if you choose to leave some chunks.
- Onion (1 medium) – A must for any soup. It adds depth and flavor to the base.
- Garlic cloves (2-3) – I can’t help but love garlic in everything. It adds a touch of warmth and depth to the flavor profile.
- Olive oil (2 tbsp) – A good quality olive oil is key for sautéing your vegetables and creating a rich base.
- Vegetable or chicken stock (about 1 liter) – The stock is what turns this into a soup, adding that liquid depth.
- Salt and pepper – Seasoning is crucial. A pinch of salt enhances the flavors, while freshly cracked black pepper adds a subtle heat.
- Optional: Fresh herbs like thyme or parsley – These bring a refreshing brightness that’s perfect for garnish or cooking.
How To Make Jamie Oliver’s Carrot And Celery Soup
Making this soup is easy, and the method is straightforward. Here’s how I usually go about it:
- Prep the vegetables – Peel and chop the carrots and slice the celery. Dice the onion and garlic.
- Sauté the aromatics – In a large pot, heat up olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant (about 5 minutes).
- Add the carrots and celery – Stir in the carrots and celery. Cook for another 5-7 minutes, letting the vegetables soften a bit and develop flavor.
- Add the stock – Pour in your stock (vegetable or chicken), and bring the mixture to a simmer. Let it cook for 15-20 minutes until the vegetables are tender.
- Blend – Once the vegetables are soft, use an immersion blender (or regular blender) to blend the soup until smooth. If you like a chunkier texture, you can blend only half of it.
- Season – Taste the soup and add salt and pepper as needed. If you like it extra smooth, feel free to add a splash of cream or a dollop of yogurt.
- Serve – Ladle the soup into bowls and garnish with fresh herbs if you have them.
Ingredient Science Spotlight
Let’s break down why these ingredients work so well together and why they’re good for you.
- Carrots: They’re rich in beta-carotene, an antioxidant that the body converts to vitamin A. This is great for vision and immune health. The sweetness of carrots is a natural complement to the earthier celery.
- Celery: High in fiber and low in calories, celery is a great digestive aid. It also contains vitamin K, which is important for bone health.
- Onions and Garlic: Both are loaded with compounds that support heart health, like flavonoids and sulfur. Garlic, in particular, has been praised for its ability to lower blood pressure and cholesterol levels.
- Olive Oil: Packed with monounsaturated fats, olive oil is heart-healthy and gives the soup its rich flavor.
- Stock: A good-quality stock (either chicken or vegetable) adds depth and umami to the soup, making it more savory and satisfying.
Expert Tips
Over the years, I’ve learned a few things that elevate this soup even more:
- Use fresh stock: If you have time to make your own vegetable or chicken stock, do it. It adds a richness that store-bought stock can’t quite match.
- Season carefully: It’s easy to underseason when you’re making a simple soup. Always taste and adjust the seasoning at the end, adding salt in increments to avoid over-salting.
- Blend carefully: If you’re using a regular blender, let the soup cool a bit before blending. Hot liquids can splatter and make a mess!
- Add cream or butter: For a more indulgent soup, stir in a splash of cream or a knob of butter at the end. It creates a silky texture and a little richness.
- Spices: Feel free to play around with spices. A pinch of cumin or nutmeg can add a lovely depth to the soup. Fresh ginger could also add a bright, zingy element.
Recipe Variations
This recipe is highly flexible, and you can adapt it to suit your tastes. Here are a few ideas:
- Add a potato: If you prefer a thicker, creamier soup, add a peeled potato along with the carrots and celery. It will blend smoothly and add to the texture.
- Use leeks: Swap out the onion for leeks. They have a milder, sweeter flavor and pair wonderfully with carrots and celery.
- Make it spicier: Add a pinch of chili flakes or a diced fresh chili to the mix for some heat.
- Herb swap: Instead of thyme, try rosemary or sage for a different twist on the flavor profile.
- Top with cheese: If you like, you can sprinkle some grated parmesan or crumbled feta on top for a savory finishing touch.
Final Words
This soup is all about simplicity and balance. It’s one of those recipes where the magic happens with just a few key ingredients, combined in the right way. I find it’s perfect for any time of year, whether you’re trying to get your veggies in during the winter or just need a light, healthy meal.
If you’re in a rush, you can always make a big batch and store leftovers in the fridge or freezer. It’s one of those meals that tastes even better the next day!
FAQs
Can I Make Jamie Oliver’s Carrot And Celery Soup Ahead Of Time?
Yes, you can! The soup stores well in the fridge for up to 3 days or can be frozen for up to a month.
Is The Soup Vegan?
Yes, the recipe is vegan-friendly as it doesn’t contain any dairy or animal products.
Can I Add Other Vegetables To The Soup?
Absolutely! You can add ingredients like potatoes, leeks, or even spinach to adjust the flavor and texture.