Veggie life soon takes on a whole new colour with a dash of extra-virgin olive oil. This liquid gold turns any dish into a real treasure. If you\u2019re a fan of vegetable soup, you\u2019re in for a treat. So make sure you\u2019ve got a bottle of extra-virgin olive oil to hand: it\u2019s as vital as the air you breathe.<\/p>\n
Obviously, you can make vegetable soup without extra-virgin olive oil, but the result is so disappointing that you\u2019d never make that mistake twice. Not only do you need it to gently fry the vegetables or add some extra flavour by lightly frying some garlic, it also adds a delicious final touch at the end. There\u2019s no better, or healthier, way to add flavour and character.<\/p>\n
For example, the first step when making wild mushroom and chestnut soup, with added leeks and garlic, is to gently fry all the vegetables. Likewise with cauliflower and leek soup. And you can\u2019t make seafood soup without first giving the prawns a good toss in a frying pan and sweating the onion and carrots. The same goes for all kinds of vegetable soup. Remember: the secret ingredient is extra-virgin olive oil.<\/p>\n","protected":false},"excerpt":{"rendered":"
Veggie life soon takes on a whole new colour with a dash of extra-virgin olive oil. This liquid gold turns…<\/p>\n","protected":false},"author":2,"featured_media":15671,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3106],"tags":[],"class_list":["post-15670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n