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 soups throughout the week

Soup is amazing this time of year it's warming

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 the flavours that we build upon

then we've got the herbs, I'm using thyme today then we move on

to the spices I've got cumin and fennel here

they add a bit depth and then we're moving on to the hero,

the main event. This is kind of the backbone of the soup. Affordable hearty veg

We'e 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 stalk. 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 veggies cooked through.

So this is had about 20-25 minutes

and you can see this is just right the squash 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'm gonna 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 it feels a bit more like a stew

blitz up the other two thirds just using a hand blender

until it's really nice and smooth.

So that's perfect. Start off with

the first soup I'm gonna top it with a thyme and chili oil so in here

I've got a bit of chili, 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 chili

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 the heat and I'm just going to top this

with some of this delicious chili and thyme oil

It's a really really simple soup but that extra virgin olive oil

the thyme and the chili which is all bashed up 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 stirring through 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 and delicate

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 bit of olive 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 using leftover rice that you make sure it's

really really super hot

Either heat up in the microwave or you could pop it into your soup

and just boil it away until it's really really nice 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 and then 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 this recipe give us a thumbs up

and if you liked it please share on social media and with your friends

if you haven't subscribed to food tube yet you can subscribe up there

it's absolutely free and I'd love to hear about your soup recipes in the comments

box below

thanks

this and loads more healthy recipes are in my book

a modern way to eat and head over to JamieOliver.com for

even more inspiration