Hi FoodTube it's Anna Jones here I'm gonna show you how to make mywinter soup three ways. I'm gonna show you a basicmaster soup recipe that you can then add-on and changeinto three different delicious soupsthroughout the weekSoup is amazing this time of year it'swarmingit's really cheap, the ingredients are available in any shopyour local corner shop and it's super, super nutritiousSo for me there's 5 elements to any basic soupWe start off with the base, the onioncarrots, garlic. They're gonna be theflavours that we build uponthen we've got the herbs, I'm using thymetoday then we move onto the spices I've got cumin andfennel herethey 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 vegwere using sweet potato and squash today and the fifth elementthe last bit is the backup flavour we're going to use some spinach todaythat sits behind the hero and to bind it all togetherwe've just got some lovely vegetable stock so I've got my basealready chopped up. I've got one large onion or two smaller onesa couple of carrots and a couple of cloves of garlicI've got my pan on a kind of medium heat. A little drizzle of olive oiland 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 leavesjust like that off the stork. So let's think about the spicestablespoon of cumin and a tablespoon of fennel seedsSo we're just going to leave that sweating for about 10 minutes until it's really really softand sweet and the onions are sort of translucent in colour. Right so onto themain event of the soup I'm using a couple of sweet potatoesand I'm using about half a butternut squashYou always need to be really, really careful with your fingers when you're chopping up squashI'm using squash and sweet potatoes here but you could really use any vegetables that you'vegot in your fridge and I'm just going to chop these up about the same sizecome over and have a look in here. I'm just going to check onmy base so you can see there all the sweetness hascome out of those vegetables and we're ready to put our hero veg inNow 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 waySo we're going to give that a good stirPop in a bit of sea salt and a good pinch of pepperand then we're just going to top up with some hot vegetable stockSo we're going to leave that to simmer on a medium heat for about 20 to 30 minutes until allthe veg has cooked throughSo this is had about 20-25 minutesand you can see this is just right thesquash is lovely and soft, the sweetpotato has started breaking down and you can seeall those lovely flavours have start mingling together so the last thing we're gonna dois add the backup flavour, I'm using spinach but you could use broccoliyou could use some peas, you could use broad beans, you could use some asparagusSo that's our basic soup ready. Now I'mgonna show you how to take it3 different ways for 3 completely different dinnersThe first thing I'm gonna dois just ladle out about a third of the soupand I'm gonna keep this a bit chunky so itfeels a bit more like a stewblitz up the other two thirds just usinga hand blenderuntil it's really nice and smooth.So that's perfect. Start off withthe first soup I'm gonna to top it with a thyme and chilli oil so in hereI've got a bit of chilli, I've got a bit of thymea little pinch of saltand I'm just going to bash this up to get all the flavours goingGrab a bit of oil and pop a bit of oil in hereyou can just see there that there's all the thyme bashed up and the chilliand that's all being released into the really delicious oil you can use a really goodoil here becausethis isn't going to be damaged by theheat and I'm just going to top thiswith some of this delicious chilli and thyme oilIt's a really really simple soup but that extra virgin olive oilthe thyme and the chilli which is all bashedup is gonna really lift this intosomething completely different. Now we're onto the next soupday two and this one's a chunkier soup I'm just gonna bring this over hereit's still nice and warm I'm just stirringthrough a small handfulor about 4 tablespoons of cannellini beans, they're lovelyand buttery and they'll really up the protein content of this soupSo it's really really gonna fill you upSo you can tell already that those feel like two completely different meals,this feels like a really hearty stewand this is a more soft of refined anddelicatesoup. What I'm going to do just to top it off is add a few crispy sage leavesthese are just been fried in a tiny bitolive oil and now for our final soupI'm going to add a few tablespoons of brown rice in hereit's really important if you're usingleftover rice that you make sure it'sreally really super hotEither heat up in the microwaveor you could pop it into your soupand just boil it away until it's really reallynice and hot. The brown riceadds some extra fibre, some extra carbohydrate. Makes this soupa little bit heartier so this is a really good one to have for dinner if you're feelingreally hungrySo I'm just adding a little bit the soup andthen you finish this offwith a little bit natural yogurt. You could use coconut yogurt or soy yogurt if youdon't like dairySo there you have it one, twothree really delicious different soupsfrom one super simple basic recipeif you want anymore soup recipes look at the box belowJamieOliver.com if you like thisrecipe give us a thumbs upand if you liked it please share onsocial media and with your friendsif you haven't subscribed to food tube yetyou can subscribe up thereit's absolutely free and I'd love to hearabout your soup recipes in the commentsbox belowthanksthis and loads more healthy recipes arein my booka modern way to eat and head over to JamieOliver.com foreven more inspirationIf you haven’t got a failsafe soup recipe in your arsenal than look no further than this tasty offering from Vegetarian cook Anna Jones. From one batch of sweet potato and squash soup she creates three different serving suggestions that will see you through the week. Blend and drizzle with chilli and thyme oil for a more refined dish or spoon over brown rice with a cool dollop of yogurt for something more filling. Or simply leave the soup chunky and mix through with cannellini beans for a heartier alternative. Delicious, versatile and healthy. A must have recipe for anyone wanting to eat well and save time in the kitchen. For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You: 10 Healthy Meals : http://jamieol.com/10meals 10 Healthy Drinks : http://jamieol.com/10drinks 10 Healthy Snacks : http://jamieol.com/10snacks 10 Healthy Ingredients : http://jamieol.com/10ingredients Plus loads more recipes, ideas and inspiration right here : http://www.jamieoliver.com Anna’s got loads more amazing vegetarian recipes up her sleeve packed full of flavour that will make you feel fantastic. Check out her book, 'A Modern Way To Eat' with over 200 Vegetarian recipes right here: http://jamieol.com/DAFSFe Links from the video: Breakfast Muesli | jamieol.com/Musili More Food Tube videos | jamieol.com/Dani VG – This is a Vegan recipe GF – This is a Gluten Free recipe DF – This is a Dairy Free recipe For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Jamie's Recipes App | http://goo.gl/O7keA7 Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x