Warm Up And Boost Health With Olive Oil Infused Soups
There is no doubt that Winter is a time when we often turn to stews and soups for health and warmth from the inside out and extra virgin olive oil in your soup can add flavour and extra wellness from just a drizzle.
According to The Olive Oil Times, extra virgin olive oil – in particular a high quality brand – is the key to the lasting success of many traditional soups.
So, here are some of our favourite go-to winter warmer soups with extra virgin olive oil as a key ingredient. Few soups will bring out the best olive oil flavours than this Green Olive Soup from Thefruityjem.com :
Green Olive Soup With Extra Virgin Olive Oil
Ingredients
- Parsley and Thyme: Gives the herby boost. Both fresh and dried herbs work!
- Green Olives: The star ingredient! Feel free to sub with black olives!
- White beans: Plant-based protein that's also the secret to creamy vegetable soup!
- Red Bell pepper (optional): Introduces a sweet crunch that pairs well with olives.
- Vegetable stock: Forms a flavorful, rich base.
Instructions
- Heat olive oil in a large pot. Add diced onion, and sauté until translucent.
- Stir in minced garlic, then parsley and thyme, cooking for another minute. Then add your green olives and white beans, followed by vegetable stock and water.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Optional: Add your bell pepper in the last 5-10 minutes, so your bell peppers won't get too mushy.
- Now blend the olive soup to your desired consistency using an immersion blender. You can also use a regular blender here.
- Stir in lemon juice. If desired, drizzle a bit more olive oil and garnish with parsley and thyme. Serve with your favorite bread or soup pasta, and enjoy!
- Water: Since jarred olives usually contain additional salt, water is used to thin down the olive oil soup without being too salty!
- Lemon juice: A bit of acid to round off the flavor!
Classic French Onion Soup
For the ultimate crowd-pleaser why not opt for this Classic French Onion Soup from AboutOliveOil.org
Ingredients
- 3 large sweet onions, thinly sliced
- 3 tbsp Morocco Gold extra virgin olive oil
- 5 cups beef broth
- 1/2 tsp salt and pepper
- 3/4 cup onion jam or caramelized onion spread
- 1 loaf French bread, cut into 1-inch slices, toasted
- 4-6 oz Gruyere, Swiss, or Provolone cheese, grated
Instructions
- In a large pot, warm olive oil over medium heat. Add onions and cook for 15 minutes, stirring occasionally until caramelized.
- Reduce heat to low and continue to cook for 35-45 minutes until deep golden brown.
- Stir in onion jam, broth, salt, and pepper, and bring to a boil. Reduce heat and simmer for 25 minutes.
- Ladle soup into bowls, top with toasted bread slices, and grated cheese.
- Broil for 2-3 minutes until cheese is bubbly and golden. Garnish with chives or thyme if desired.
Broccoli Soup
We have a soft spot for the humble Broccoli Soup which is a great option for plant-based healthy fat lovers out there. Here is a great go-to recipe from Healthylivingjames.co.uk
Ingredients
- 2 tbsp Morocco Gold extra virgin olive oil
- 1 onion, diced
- 2 medium carrots, peeled and sliced
- 3 small celery stalk, chopped
- 3 cloves garlic, thinly sliced
- 1 broccoli head
- 750 ml vegetable stock
- 190 ml cream, I used soy cream
- Salt and pepper, to taste
Instructions
- Firstly, prepare your veggies; peel and dice the onion, peel and slice carrots, and thinly slice the garlic. Separate broccoli into florets and chop the stems.
- Heat olive oil in a pot over medium-high heat. Add onion, carrots, and celery. Cook, stirring for 5 minutes. Add garlic and cook until fragrant, for 30 seconds.
- Add broccoli florets and stalks along with the vegetable stock. Simmer for 15 minutes or until the broccoli is tender.
- Allow the veggies to cool down, before transferring them into a blender. Blend the broccoli in batches until smooth, or puree using an immersion blender.
- Transfer back to the pot and stir in the cream and reheat the soup. Adjust the seasoning and serve warm.
