CHRISTMAS SOUP RECIPES JAMIE OLIVER RECIPES

Name: Tomato soup
Total time: 45 min
Yield: 6
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 2 carrots; 2 sticks of celery; 2 medium onions; 2 cloves of garlic; olive oil; 2 organic reduced-salt chicken or vegetable stock cubes; 2 x 400 g tins of quality plum tomatoes; 6 large ripe tomatoes; ½ a bunch of fresh basil (15g)

CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

Creamy tomato soup recipe | Jamie Oliver soup recipes image

Making your own tasty tomato soup is so easy! This one's a simple classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil (15g)

Steps:

1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Nutrition Facts : Calories 122 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 17.6 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.9 g salt, FiberContent 5.2 g fibre

BROCCOLI AND CHEESE SOUP RECIPE | JAMIE OLIVER SOUP RECIPES

Broccoli and cheese soup recipe | Jamie Oliver soup recipes image

Total Time 20 minutes

Yield 3

Number Of Ingredients 7

Ingredients

1 clove of garlic
2 sticks of celery
400 g broccoli
½ a bunch of fresh mint
olive oil
1 litre organic chicken or vegetable stock
ricotta cheese

Steps:

1. Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.
2. Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.
3. Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.
4. Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.
5. Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.

Nutrition Facts : Calories 115 calories, FatContent 4.4 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 13.1 g protein, CarbohydrateContent 5.1 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 0.2 g salt, FiberContent 6.2 g fibre

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LEEK & POTATO SOUP RECIPE | JAMIE OLIVER RECIPES

This super-simple classic leek and potato soup is satisfying and nutritious, too.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 139 calories per serving

1. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
2. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
3. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
4. Meanwhile, peel the potatoes and cut them into 1cm cubes.
5. Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
6. Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
7. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

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This humble onion soup does it for me every time – I love the lid-like, giant crunchy croutons
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 342 calories per serving

1. Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
2. Put the butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later) and the crushed garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with sea salt and black pepper.
3. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.
4. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
5. Preheat the oven or grill to maximum.
6. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.
7. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.
8. Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

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