Creamy Zucchini Soup and Bertolli Olive Oil
Disclaimer: We were provided with three bottles of Bertolli Olive Oil for this post. No payment was received nor offered. As always, all opinions are that of myself and my family.
We’ve always had olive oil in the cupboard, well – except for that time when I decided we were moving to coconut oil and bought a HUGE jar at Costco only to discover it was going to be worse for James’ cholesterol. It’s always been on the Extra Virgin variety and I’ve never considered that there are different types of olive oils for different types of cooking. I never looked beyond the oil I used when shopping to wonder why there would be so much variety, I would just grab my EVOO and go.
Recently, Bertolli Olive Oil has launched a new campaign to educate us about the different uses for different kinds of olive oil. Bertolli have three olive oils, Classico, Extra Light and Extra Virgin and they want us to know how to best use them in our cooking.
Here’s a quick and easy guide;
• Classico: Best choice for barbequing & roasting
• Extra Light: Best for baking and frying
• Extra Virgin: Best for salads, pasta sauces & dips
When I first heard about the campaign, before my package arrived, I thought I was going to have to keep a little list to remind me which oil to use in each situation – I almost literally have a sieve for a brain these days – otherwise, what would be the point? But, I was pleasantly surpirsed (okay, I was more excited than a grown woman should be) to discover each bottle tells you what it is best suited to on the front of the label.
We’ve all been unwell, having fallen victim to a horrid virus which is doing the rounds and just doesn’t seem to go away, so comfort food has been top priority. My creamy zucchini soup ticks all the boxes; it’s warm and yummy, fills bellies, is chock full of veggies and the kids (okay, not Jasper currently) will eat it. It’s lovely.
You will need;
- 1 tablespoon Classico Olive Oil
- 1 coarsely chopped onion
- 1 teaspoon crushed garlic
- 4 large zucchini, chopped
- 4 – 5 large potatoes, chopped
- 2 carrots, chopped
- 1L chicken stock
- 3/4 cup cream
- salt and cracked black pepper
Heat olive oil in a large saucepan over a medium heat. Add chopped onion and crushed garlic, cook for a minute. Add 4 chopped veggies, I don’t peel mine – I just give them a good wash and bit of a course chop before popping them in. Cook these for 5 minutes but don’t let the vegetables brown.
Add 1L chicken stock and 1 cup water. Bring soup to the boil before reducing the heat and simmering for 20 minutes. Once your potatoes are soft, remove your soup from the heat.
Get out your blender and blend until smooth. Pop it back on the stove and add 3/4 cup cream, salt and cracked black pepper to taste (I do recommend you taste at this point and DON’T accidentally over salt, or you’re essentially making stock. Which is good for the next three times you make soup but not for the night you are initally meant to eat it).
Once it’s heated back up, serve with crusty bread.
If you’re curious about ways to use your Bertolli Olive Oil, check out their website or facebook page for more suggestions.
What’s your favourite soup? Is it in high rotation at your place with the cold weather?
Linking up for #ibot