Gordon Ramsay’s Vegetable Soup (Ava’s Version) Recipe
This Gordon Ramsay Vegetable Soup Recipe delivers a deeply satisfying, restaurant-quality bowl of comfort with a fraction of the effort. It’s a masterclass in building flavor, transforming humble vegetables into a rich, aromatic broth that’s both nourishing and incredibly delicious. After extensive testing, I’ve found this method consistently yields a perfectly balanced soup, making it a reliable staple for any home cook.
PrintGordon Ramsay’s Vegetable Soup (Ava’s “I Needed a Break” Version)
Ingredients
Scale
- 2 tbsp olive oil
- 180g chopped yellow onion
- 240g peeled + 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 + black pepper, to taste
- 180g green beans (frozen or fresh)
- 150g corn (frozen or fresh)
- 120g peas (frozen or fresh)
Instructions
- Heat olive oil in large pot over medium heat. Add onion, carrot, celery. Sauté 4 minutes until slightly golden.
- Stir in garlic. Cook 30 seconds.
- Add broth, tomatoes (with juice), potatoes, bay leaves, thyme, salt, and pepper. Bring to boil.
- Reduce to simmer. Cover and cook 10 minutes.
- Add green beans. Continue simmering another 15–20 minutes until potatoes are just tender.
- Stir in corn and peas. Simmer 5 minutes.
- Adjust seasoning. Serve hot, garnished with parsley if desired.
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