Why make this recipe

Gordon Ramsay’s Vegetable Soup (Ava’s "I Needed a Break" Version) is the perfect choice for anyone looking for a comforting, nutritious meal. This soup is not only packed with healthy vegetables, but it’s also simple to make. It’s great for a light lunch or dinner and can be a soothing dish on a chilly day. Plus, this soup allows you to use up any spare vegetables you have in the fridge. It’s a flexible recipe that is sure to please both your taste buds and your health goals!

How to make Gordon Ramsay’s Vegetable Soup

Ingredients

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

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until they are slightly golden.
3. Stir in the minced garlic and cook for an additional 30 seconds.
4. Add the broth, undrained diced tomatoes, chopped potatoes, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer. Cover the pot and cook for 10 minutes.
6. After 10 minutes, add in the green beans. Continue to simmer for another 15 to 20 minutes, until the potatoes are tender.
7. Stir in the corn and peas and simmer for 5 more minutes.
8. Adjust the seasoning if needed. Serve hot, and you can garnish with chopped parsley if desired.

How to serve Gordon Ramsay’s Vegetable Soup

Gordon Ramsay’s Vegetable Soup can be served hot in bowls. It pairs nicely with crusty bread or a light salad. You can also sprinkle some additional parsley on top for a fresh touch.

How to store Gordon Ramsay’s Vegetable Soup

To store the soup, let it cool completely first. Place it in an airtight container and keep it in the fridge for up to 4 days. You can also freeze the soup in a freezer-safe container for up to 3 months. When you’re ready to eat it, just thaw in the fridge overnight and reheat on the stove or in the microwave.

Tips to make Gordon Ramsay’s Vegetable Soup

• Use fresh vegetables for the best flavors, but feel free to use frozen ones if that’s easier.
• Don’t rush the sautéing step. Letting the vegetables cook slightly longer can add more depth to the soup.
• Adjust the herbs and spices according to your taste. If you like heat, adding a pinch of red pepper flakes can spice things up.
• Add a squeeze of lemon juice just before serving for a lovely bright flavor.

Variation

You can easily customize this soup by adding other vegetables such as zucchini, bell peppers, or spinach. Feel free to add any of your favorites! You can also make it heartier by adding cooked beans or lentils.

FAQs

1. Can I use vegetable broth instead of chicken broth?
Yes, you can definitely use vegetable broth to keep it vegetarian or vegan.

2. Can I make this soup in advance?
Absolutely! This soup keeps well in the fridge and tastes even better the next day.

3. What if I don’t have all the vegetables?
Don’t worry! You can use any vegetables you have on hand. Just keep the same basic method, and it’ll turn out great!

Gordon Ramsay’s Vegetable Soup

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• Author: make-recipe
• Total Time: 50
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A comforting and nutritious vegetable soup that is simple to make and perfect for a light meal.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 4 minutes until they are slightly golden.
3. Stir in the minced garlic and cook for an additional 30 seconds.
4. Add the broth, undrained diced tomatoes, chopped potatoes, bay leaves, thyme, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer. Cover the pot and cook for 10 minutes.
6. After 10 minutes, add in the green beans. Continue to simmer for another 15 to 20 minutes, until the potatoes are tender.
7. Stir in the corn and peas and simmer for 5 more minutes.
8. Adjust the seasoning if needed. Serve hot, garnished with chopped parsley if desired.

Notes

This soup can be customized with any vegetables on hand. For a brighter flavor, add a squeeze of lemon juice before serving.

• Prep Time: 15
• Cook Time: 35
• Category: Soup
• Method: Stovetop
• Cuisine: Healthy

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 4g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg