Comforting Soups With Added Health Benefits Of Olive Oil
As autumn draws near, the chill in the air is getting stronger and many of us are craving heartier, warming meals like soup which can be made with health boosting extra virgin olive oil.
According to The Olive Oil Times, high-quality extra virgin olive oil is the key to the lasting success of many traditional soups. The world’s healthiest edible fat also adds unique flavours to broths, stews and bisques.
As a health-conscious eater, you want to make sure that any soups you make don’t lack in flavours or nutrition.
In this blog post, I’m going to show you how extra virgin olive oil can be used to add both depth of flavour and essential nutrients into your autumn soup recipes! From sautéing vegetables and spicing up broths through to bolstering flavours at the end – find out what amazing things EVOO will do for your soups!
Our first recommendation is for this mouth watering Creamy Cauliflower Soup With Rosemary Olive Oil from nytimes.com.
Creamy Cauliflower Soup With Rosemary Olive Oil
Ingredients
- 1 cup Morocco Gold Extra Virgin Olive Oil
- 4 (4-inches) sprigs Fresh Rosemary
- 2 tablespoons Morocco Gold Extra Virgin Olive Oil
- 1 Medium Yellow Onion (chopped, about 1 cup)
- 2 Garlic Cloves (minced, about 1 tablespoon)
- 1 quart Low-Sodium Vegetable Stock (plus more as needed for reheating)
- 1 medium head Cauliflower (cored and broken into 1 1/2-inch florets, about 2 1/2 pounds)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (plus more to taste)
- 1 Lemon (for serving, Freshly grated zest of)
- 3 cups Rustic Country Bread (diced, 3/4-inch pieces)
Instructions
- Make the rosemary oil: In a medium skillet, combine the extra virgin olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons extra virgin olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and ¼ cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
Autumn Soup With Seasonal Vegetables And Extra Virgin Olive Oil
Ingredients
- 500 grams Vegetables (cabbage or other, in autumn leaf)
- 500 grams Pumpkin
- 5 Carrots
- 1 Onion
- Add Morocco Gold Extra Virgin Olive Oil
- Add Miso (or sea salt up)
Instructions
- Peel all the vegetables and cut them into chunks.
- Fairies sauté the onion in the oil, add all the vegetables, cover with water or vegetable stock and allow to simmer on low heat for about 30 minutes.
- Serve hot and season the soup with miso or salt.
Autumn Minestrone Soup
Ingredients
- 2 Medium Carrots (diced)
- 1 Medium Yellow Onion (chopped)
- 1 tablespoon Morocco Gold Extra Virgin Olive Oil
- 3 cloves Garlic (minced)
- 6 cups Low-Sodium Vegetable Broth
- 2 ½ cups Yukon Gold Potatoes
- 2 ½ cups Butternut Squash (I bought it pre-cut)
- 1 Medium Zucchini (ends trimmed, sliced into half-moons or quarters)
- 1 (14.5 ounce) can Tomatoes (diced)
- 2 ½ teaspoons
- Oregano (or finely minced fresh rosemary, or 1 tsp dried)
- 2 ½ teaspoons Fresh Thyme (minced, or 1 tsp dried)
- 2 Bay Leaves
- Salt (and freshly ground black pepper)
- ⅔ cup Dry Ditalini Pasta (optional)
- 2 cups Kale (packed chopped, thick ribs removed)
- 1 (14.5 ounce) can White Kidney Beans (or red, drained and rinsed)
- Parmesan Cheese (shredded, for serving, optional)
Instructions
- Heat olive oil in a pot.
- Saute onions, carrots and garlic.
- Add broth, potatoes, squash, zucchini, tomatoes, herbs, and season with salt and pepper.
- Bring to a boil, add pasta.
- Reduce heat and simmer until veggies are tender.
- Stir in kale and kidney beans, cook until tender.
- Remove bay leaf and serve with parmesan.
Autumn Soup With Seasonal Vegetables And Extra Virgin Olive Oil:
This easy and satisfying Autumn Soup with Olive Oil is from Vegan3000
For more recipe inspiration on how to use your bottle of Morocco Gold Extra Virgin Olive Oil pop on over to our recipe pages now.
