Name: Garden Glut Soup Vegetables Recipes Jamie Oliver
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, diced; 2 celery stalks, chopped; 1 zucchini, diced; 1 yellow squash, diced; 1 bell pepper, diced; 1 cup green beans, trimmed and chopped; 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
Add the diced carrots and celery to the pot. Cook for a few minutes until they start to soften.
Incorporate the zucchini, yellow squash, bell pepper, and green beans into the pot. Stir well to combine all the vegetables.
Pour in the diced tomatoes with their juices. Stir and let the mixture simmer for a few minutes.
Add the vegetable broth to the pot. Season the soup with dried thyme, oregano, salt, and pepper. Bring to a gentle boil.
Reduce the heat to low and let the soup simmer, covered, for about 20-25 minutes, or until the vegetables are tender.
Taste and adjust the seasoning if needed. Add more salt and pepper to suit your taste preferences.
Once the soup is ready, ladle it into bowls. Garnish with fresh parsley for a pop of color and added freshness.
Serve the Garden Glut Soup hot and enjoy with a slice of crusty bread or a sprinkle of grated Parmesan cheese.

Ingredients

Instructions

Nutrition Facts

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