Gordon Ramsay Vegetable Soup Recipe 

This delicious and hearty vegetable soup is the perfect quick and easy meal for any day. Packed with fresh, nutritious ingredients like carrots, celery, and potatoes, it’s both comforting and flavorful. You can easily adapt the recipe using whatever vegetables you have on hand, making it a flexible and satisfying dish for the whole family!

Ingredients Needed:

• 2 tbsp olive oil
• 180 g chopped yellow onion
• 240 g peeled and chopped carrots
• 150 g chopped celery
• 4 cloves garlic, minced
• 410 g cans of low-sodium chicken broth or vegetable broth
• 410 g cans diced tomatoes (undrained)
• 450 g peeled potatoes
• 15 g chopped fresh parsley
• 2 bay leaves
• 1.5 g dried thyme or
• Salt and freshly ground black pepper, to taste
• 180 g chopped frozen or fresh green beans
• 150 g frozen or fresh corn
• 120 g frozen or fresh peas

How To Make Vegetable Soup Recipe?

1. Heat Oil: Heat the olive oil in a large pot over medium-high heat.
2. Sauté Vegetables: Add the chopped onions, carrots, and celery. Sauté for about 4 minutes, then add the minced garlic and sauté for another 30 seconds.
3. Add Liquids & Seasoning: Stir in the broth, diced tomatoes, potatoes, chopped parsley, bay leaves, and thyme. Season with salt and pepper to taste.
4. Bring to a Boil: Bring the soup to a boil, then add the green beans.
5. Simmer: Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are almost fully tender, about 20–30 minutes.
6. Add Remaining Vegetables: Add the corn and peas, and cook for an additional 5 minutes.
7. Serve: Serve the soup warm.

Recipe Tips:

• Use Fresh Veggies: Fresh carrots, celery, and potatoes taste the best. If you use frozen veggies, let them thaw first.
• Don’t Overcook Potatoes: Cook the potatoes until they’re tender, but not too soft. Watch them while simmering.
• Adjust the Seasoning: Taste the soup and add more salt, pepper, or thyme if needed.
• Add Extra Veggies: You can add other veggies like zucchini or spinach to make it heartier.
• Simmer: Let the soup cook slowly to get the best flavor from the vegetables. Don’t rush it!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover soup cool down before putting it in the fridge. Store it in an airtight container for up to 4 days.
• Freeze: Cool the soup first, then freeze it in a container or bag for up to 3 months.
• Reheat: Heat the soup in a pot over medium heat for 5-10 minutes, stirring occasionally until hot.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 900mg
• Potassium: 500mg
• Total Carbohydrate: 21g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 3g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Cream Of Broccoli Soup Recipe
• Gordon Ramsay Mushroom Soup Recipe
• Gordon Ramsay Chicken Noodle Soup Recipe

Gordon Ramsay Vegetable Soup Recipe 

Author: Hamdi Saidani Cooking Method:Simmer Cuisine:American Courses:Soups Recipe Keys: V Vegetable Soup Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:6 servingsCalories:150 kcal Best Season:Suitable throughout the year

Description

This delicious and hearty vegetable soup is the perfect quick and easy meal for any day. Packed with fresh, nutritious ingredients like carrots, celery, and potatoes, it’s both comforting and flavorful. You can easily adapt the recipe using whatever vegetables you have on hand, making it a flexible and satisfying dish for the whole family!

Ingredients

• 2 tbsp olive oil
• 180 g chopped yellow onion
• 240 g peeled and chopped carrots
• 150 g chopped celery
• 4 cloves garlic, minced
• 410 g cans of low-sodium chicken broth or vegetable broth
• 410 g cans diced tomatoes (undrained)
• 450 g peeled potatoes
• 15 g chopped fresh parsley
• 2 bay leaves
• 1.5 g dried thyme or
• Salt and freshly ground black pepper, to taste
• 180 g chopped frozen or fresh green beans
• 150 g frozen or fresh corn
• 120 g frozen or fresh peas

Instructions

1. Heat Oil: Heat the olive oil in a large pot over medium-high heat.
2. Sauté Vegetables: Add the chopped onions, carrots, and celery. Sauté for about 4 minutes, then add the minced garlic and sauté for another 30 seconds.
3. Add Liquids & Seasoning: Stir in the broth, diced tomatoes, potatoes, chopped parsley, bay leaves, and thyme. Season with salt and pepper to taste.
4. Bring to a Boil: Bring the soup to a boil, then add the green beans.
5. Simmer: Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are almost fully tender, about 20–30 minutes.
6. Add Remaining Vegetables: Add the corn and peas, and cook for an additional 5 minutes.
7. Serve: Serve the soup warm.

Notes

• Use Fresh Veggies: Fresh carrots, celery, and potatoes taste the best. If you use frozen veggies, let them thaw first.
• Don’t Overcook Potatoes: Cook the potatoes until they’re tender, but not too soft. Watch them while simmering.
• Adjust the Seasoning: Taste the soup and add more salt, pepper, or thyme if needed.
• Add Extra Veggies: You can add other veggies like zucchini or spinach to make it heartier.
• Simmer: Let the soup cook slowly to get the best flavor from the vegetables. Don’t rush it!

Keywords:Gordon Ramsay Vegetable Soup Recipe