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Gordon Ramsay Vegetable Soup

Gordon Ramsay Vegetable Soup
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This hearty vegetable soup is packed with vibrant flavors and a rich, savory broth that warms the soul. The combination of tender root vegetables, fresh herbs, and a touch of garlic creates a deeply comforting bowl with a silky, satisfying texture. Perfect as a light lunch or starter, it’s a testament to simple, high-quality ingredients.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced into 1/4-inch pieces (about 1 cup)
  • 2 celery stalks, diced into 1/4-inch pieces (about 1/2 cup)
  • 3 garlic cloves, minced
  • 1 medium leek, white and light green parts only, halved lengthwise, rinsed, and thinly sliced (about 1 cup)
  • 1 teaspoon fine sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 medium zucchini, diced into 1/2-inch pieces (about 1 cup)
  • 1 medium yellow squash, diced into 1/2-inch pieces (about 1 cup)
  • 1 (14.5-ounce) can diced tomatoes, with juices
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup fresh parsley, finely chopped
  • 1 tablespoon fresh lemon juice (from about 1/2 lemon)
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Heat a large heavy-bottomed pot such as a Dutch oven over medium heat. Add the butter and olive oil, swirling the pan until the butter melts and the mixture begins to foam but does not brown. This combination provides rich flavor from the butter while the oil raises the smoke point to prevent burning.
  2. Add the diced onion, carrots, celery, leek, and 1/4 teaspoon of salt. Cook over medium heat, stirring occasionally with a wooden spoon, for 8 to 10 minutes until the vegetables have softened and the onion is translucent but not colored. The salt helps draw out moisture from the vegetables, encouraging even cooking without added fat.
  3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn. Burnt garlic will impart a bitter taste that cannot be fixed later.
  4. Add the diced zucchini and yellow squash, along with another 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for another 3 minutes, stirring occasionally, until the squash begins to release its moisture and soften slightly.
  5. Pour in the can of diced tomatoes with their juices, scraping the bottom of the pot with the wooden spoon to lift any browned bits. These browned bits, called fond, are packed with flavor and should be fully incorporated into the broth.
  6. Add the vegetable broth, dried thyme, dried oregano, and the bay leaf. Stir well to combine, then bring the soup to a boil over medium-high heat. When it reaches a full rolling boil, reduce the heat to medium-low so the soup maintains a gentle simmer with small bubbles rising to the surface.
  7. Cover the pot partially with a lid and simmer for 20 to 25 minutes, until all vegetables are tender when pierced with a fork but not falling apart. The carrots and celery should have a slight bite remaining, while the zucchini and squash will be completely soft.
  8. Remove the bay leaf and discard it. Using an immersion blender, puree the soup to your desired consistency — about 1 minute for a mostly smooth soup with a few small vegetable pieces remaining for texture. Alternatively, carefully transfer half the soup to a blender, puree until smooth, then return it to the pot (always vent the blender lid to avoid steam buildup).
  9. Stir in the fresh parsley and fresh lemon juice. The lemon juice adds brightness that lifts the flavors of the soup and balances the earthy vegetables.
  10. Taste the soup and adjust seasoning with additional kosher salt and freshly ground black pepper as needed. Serve hot, optionally garnished with extra fresh parsley or a drizzle of olive oil.

Notes

Store the soup in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely and transfer to freezer-safe containers or zip-top bags for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if too thick, or in the microwave in 30-second intervals until hot.

Nutrition

Keywords: Gordon Ramsay vegetable soup, vegetable soup recipe, British soup, healthy soup, winter soup, easy vegetable soup, root vegetable soup, hearty soup, stovetop soup, low-calorie soup

Find it online: https://britishrecipes.uk/gordon-ramsay-vegetable-soup/