Name: A Delicious Soup I Know You're Going To Love | Jamie Oliver
Uploaded: 2026-02-12T21:36:54.000Z
Duration: 8 min 11 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

This is a delicious little soup that I know you're gonna love.

Full of colour, full of texture, full of nutrition.

Reflexive pronouns

And this is a brand new recipe from my new cookbook, Eat Yourself Healthy.

And it can happen in about 25, 30 minutes.

So this is a celebration of veggies, and actually veggies in many different forms.

I'm gonna be using artichokes, which are jarred.

I'm gonna be using fresh leeks, which is fantastic.

You can swap these out for onions if you wish, and then some frozen veggies from the freezer.

But I think it's really important that we don't get so kind of worthy about seasons.

I love all that, by the way, even if you grow your own.

But also, like being busy, corner shops, supermarkets, and kind of working with things.

Or more importantly, you can enjoy the nutrition of spring all year round.

So let's start it off, pan on, nice big pan.

These are actually already cut into quarters.

I'll pour in a couple of tablespoons of the oil that it comes in.

And let's just put the artichokes into the pan like that, add some vinegar to it and some mustard.

Put the lid on, shake it up, and you make a lovely French dressing.

And that'll be good for a week in the fridge.

What I want to do is start off the frying by just putting these artichokes in one little layer.

What I tend to do is just take the outer leaf off like that and just run my knife down like that.

once I've done that, get the tip of my knife and run it down the length of the leaf.

So I'll trim the green part off here and I'll use this for making a stew or something nice like that.

And then what I want to do is just run my knife down the length again.

What's nice about giving them a wash as well is you create a little bit of moisture.

And Then in we go with all these veggies.

So, look, mix everything up, give it a light seasoning with salt and pepper, and

we'll let the excess water from washing the leeks create a nice little bit of steam.

And what we want to do is cook this on a medium heat for 15 minutes, just to really help those leeks become sweet, delicious and beautifully buttery.

So let that cook and then I'll show you what to do next.

After 15 minutes, you can see the leeks have really cooked down.

You've created good flavour and texture here.

If you want to kind of get real good food into your life and you're busy, like using jarred food, tinned food, fresh food and even frozen food, this is important.

And there's a few things that we should probably know about the freezer.

So when you pick veggies, their nutrition is depleting all the time, but

when you snap, freeze it, it's really, really helpful and useful.

You get them in most of the supermarkets, really, really delicious.

So we'll stir that in a classic frozen peas.

And again, embracing the freezer and frozen veggies, it's super cool.

They're sitting there in the freezer waiting to be used.

So what I've tried to do in this book and in this recipe is show you how easy it is to get more veggies into your life, which are super nutritious and often incredibly affordable.

Just grab it at the top, rip that off like that, and

So we can keep these stalks for putting in stews or cooking potatoes.

We'll put that to one side and then with this, we just roughly chop it and boldly and bravely, we're going in with the mint.

So mint, broad beans, peas, leeks, they love each other, it's a good combo.

So stir in the mint, cook it down, and we're almost treating it like spinach.

Now I'm going to add a litre of boiled water.

You could add a chicken stock cube or a veggie stock cube if you wanted to, but

actually, I think we've achieved enough flavour by slow cooking those leeks already.

We don't have to cook the life out of it because we want to keep the colour, the texture and the nutrition.

But I want to give you A really nice little trick and it feels really indulgent.

So I can take just a couple of little ladles of this beautiful soup and whiz it up.

We can simply pour it back in, salt and pepper and let that tick over while we make some beautiful toasts.

And I've got a lovely loaf of bread here, so four nice centimetre slices of good bread.

The better the bread, the better the flavour.

So we'll let that grill it won't take long at all.

What I want to do is show you a way of using a really delicious cheese that's very, very healthy.

This is ricotta, kind of neutral, light, delicious and super healthy high protein cheese.

And what I love to do is just put a pot of the ricotta in like that, season it with a little salt.

I'll take a little lemon zest and then some Parmesan.

A little bit of lemon zest in and on it like that.

We'll season it a little bit with some salt and pepper.

And then we just take a little spatula and smash it, whip it, mix it.

You can go coarse or you can go smooth and shiny like that.

So soup done, that lovely ricotta done, lovely hot toast.

Put a nice little dollop of that ricotta on each toast.

Any extra you have you can put in the fridge.

That will last for two, three days easily.

Just use the back of the spoon just to push that ricotta around to the edge.

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A Delicious Soup I Know You're Going To Love | Jamie Oliver

embrace

texture

recipe

protein