Cool Summer Soup Recipes A Food Processor And 10 Minutes Is All You Need
hi foodtube it's anna jones here i'm gonna show you how to make my winter soup three ways. i'm gonna show you a basic master soup recipe that you can then add-on and change into three different delicious soupsthroughout the week soup is amazing this time of year it'swarming it's really cheap, the ingredients are available in any shop your local corner shop and it's super, super nutritious so for me there's 5 elements to any basic soup we start off with the base, the onion
carrots, garlic. they're gonna be theflavours that we build upon then we've got the herbs, i'm using thymetoday then we move on to the spices i've got cumin andfennel here they add a bit depth and then we're moving on to the hero, the main event this is kind of thebackbone of the soup affordable hearty veg were using sweet potato and squash today and the fifth element the last bit is the backup flavour we're going to use some spinach today that sits behind the hero and to bind it all together we've just got some lovely vegetable stock so i've got my base
already chopped up. i've got one large onion or two smaller ones a couple of carrots and a couple of cloves of garlic i've got my pan on a kind of medium heat. a little drizzle of olive oil and then i'm gonna pop in all of my base. the next thing is some thyme, we just want a small bunch and i'm just going to pick the little leaves just like that off the stork. so let's think about the spices tablespoon of cumin and a tablespoon of fennel seeds so we're just going to leave that sweating for about 10 minutes until it's really really soft and sweet and the onions are sort of translucent in colour. right so onto the
main event of the soup i'm using a couple of sweet potatoes and i'm using about half a butternut squash you always need to be really, really careful with your fingers when you're chopping up squash i'm using squash and sweet potatoes here but you could really use any vegetables that you've got in your fridge and i'm just going to chop these up about the same size come over and have a look in here. i'm just going to check on my base so you can see there all the sweetness has come out of those vegetables and we're ready to put our hero veg in now that may look like a lot but it's going to make six bowls of soup so it's going to go quite a long way
so we're going to give that a good stir pop in a bit of sea salt and a good pinch of pepper and then we're just going to top up with some hot vegetable stock so we're going to leave that to simmer on a medium heat for about 20 to 30 minutes until all the veg has cooked through so this is had about 20-25 minutes and you can see this is just right thesquash is lovely and soft, the sweet potato has started breaking down and you can see all those lovely flavours have start mingling together so the last thing we're gonna do
is add the backup flavour, i'm using spinach but you could use broccoli you could use some peas, you could use broad beans, you could use some asparagus so that's our basic soup ready. now i'mgonna show you how to take it 3 different ways for 3 completely different dinners the first thing i'm gonna do is just ladle out about a third of the soup and i'm gonna keep this a bit chunky so itfeels a bit more like a stew blitz up the other two thirds just usinga hand blender until it's really nice and smooth.
so that's perfect. start off with the first soup i'm gonna to top it with a thyme and chilli oil so in here i've got a bit of chilli, i've got a bit of thyme a little pinch of salt and i'm just going to bash this up to get all the flavours going grab a bit of oil and pop a bit of oil in here you can just see there that there's all the thyme bashed up and the chilli and that's all being released into the really delicious oil you can use a really good oil here because
this isn't going to be damaged by theheat and i'm just going to top this with some of this delicious chilli and thyme oil it's a really really simple soup but that extra virgin olive oil the thyme and the chilli which is all bashedup is gonna really lift this into something completely different. now we're onto the next soup day two and this one's a chunkier soup i'm just gonna bring this over here it's still nice and warm i'm just stirringthrough a small handful or about 4 tablespoons of cannellini beans, they're lovely and buttery and they'll really up the protein content of this soup
so it's really really gonna fill you up so you can tell already that those feel like two completely different meals, this feels like a really hearty stew and this is a more soft of refined anddelicate soup. what i'm going to do just to top it off is add a few crispy sage leaves these are just been fried in a tiny bitolive oil and now for our final soup i'm going to add a few tablespoons of brown rice in here it's really important if you're usingleftover rice that you make sure it's really really super hot
either heat up in the microwaveor you could pop it into your soup and just boil it away until it's really reallynice and hot. the brown rice adds some extra fibre, some extra carbohydrate. makes this soup a little bit heartier so this is a really good one to have for dinner if you're feeling really hungry so i'm just adding a little bit the soup andthen you finish this off with a little bit natural yogurt. you could use coconut yogurt or soy yogurt if you don't like dairy so there you have it one, two
three really delicious different soups from one super simple basic recipe if you want anymore soup recipes look at the box below jamieoliver.com if you like thisrecipe give us a thumbs up and if you liked it please share onsocial media and with your friends if you haven't subscribed to food tube yetyou can subscribe up there it's absolutely free and i'd love to hearabout your soup recipes in the comments box below thanks
this and loads more healthy recipes arein my book a modern way to eat and head over to jamieoliver.com for even more inspiration
