It's that time of year when soups are firmly on the menu as they're a real winter warmer - and Jamie Oliver's 'little bit of sunshine' soup recipe ticks all the boxes for a delightful and hearty lunchtime special.
Temperatures have seriously dropped, so it's time to wave goodbye to the salads you may have been enjoying during summertime as it's officially cold enough to bring out the blender.
And if you want to whip up a treat without spending hours standing over the stove, Jamie Oliver's 15-minute soup recipe is just the thing you're looking for - and it's seriously tasty.
"I wanted to bring a little bit of sunshine back to Essex today and make a lovely Mexican soup", Jamie said in a video posted on his YouTube channel.
When he first began making the soup, he chopped up spring onions, saying to chop them "roughly", and then he popped olive oil into the pan. Then he added coriander stalks, setting the leaves aside to use as garnish later on.
You need to then add in four cloves of garlic, popping into a garlic press with the skins on before squeeing straight through and adding to the pan. You can crush before chopping the garlic using the side of a knife if you don't have a crusher, the Daily Record reports.
Jamie said: "A brilliant trick for a really sun-bushed flavour is these [blackened, roaster peppers]. Add 450g, just chuck the whole thing in." Then add in two tins of chopped tomatoes as well as around 800ml of boiling water to the pan and turn up high. Season with some salt and pepper.
Then Jamie said: "I have another little trick, 80g of rice. When you liquidise that up it's going to go starchy and creamy. There you go, all of that, lid on. Soup is done and I can guarantee you it'll be delicious."
Jamie's attention then turned to the side dish he was going to serve his tasty soup with. He popped green and red chillis on the chopping board, spring onions, and feta cheese which he "crumbled up in a little pile." The TV chef also added in the coriander leaves from earlier and a couple of cherry tomatoes cut in half to make a side salad.
He then got some tortilla chips, sprinkling cheese on the top, and sprinkling over the remainder of the red and green chillis. The chef told viewers to pop the tortillas in the oven for three or four minutes.
Then, it's time for a "fragrant, flavoured yoghurt" to drizzle in. He said: "Add 250ml of yoghurt, 0% fat, and mint. That does straight in. I want two heaped teaspoons of these jalapeños and we're just going to liquidise this all up so it is like a green, green sauce."
Now turn your attention back to your soup, blending to your taste, before seasoning it with lime to add "brightness."
Take your tortillas out of the oven, and drizzle the yoghurt over the finished soup. The final product looks delightfully mouthwatering and will give the perfect mix of sweetness and spice. All that's left to do is tuck in.
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