Early Harvest Olive Oil is the ultimate midwinter soup upgrade

A Midwinter Vegetable Stew that you will make over and over again

In the deep midwinter, a big pot of soupy stew is the only thing that makes sense. Here in Ireland it’s been days (and days) of nonstop rain and wind. This is the time of year when I need a big, nourishing pot on the go, bubbling and warming the kitchen as we make our way towards dinnertime —warming, veggie-packed, and deeply satisfying.

Keep it seasonal with whatever looks good at the market, plus tons of garlic and chilli. And just before serving? A generous (and I mean generous) drizzle of a super high-polyphenol extra virgin olive oil— like Finca la Torre’s One—to bring that peppery, green, fresh lift that makes the whole bowl sing.

This is  “recipe" of sorts, so feel free to add and subtract the veg according to what’s in your kitchen. The chilli, garlic and olive oil are non-negotiables.

Featured olive oils for this recipe

• For cooking (everyday EVOO): 1640 — great quality, won’t break the bank, perfect for gently frying onions.
• For finishing (premium EVOO): Finca la Torre One — an early harvest, high-polyphenol extra virgin olive oil that’s made for that final drizzle moment.

Ingredients for a pot big enough to serve 4–5 people over 2 meals

Base

• 2 large onions, sliced
• Extra virgin olive oil for cooking (an everyday EVOO like 1640)
• 3 peppers, sliced
• 7–8 fat cloves of garlic, chopped
• 2 fresh chillies, chopped (or to taste)
• Fresh thyme (or dried thyme / oregano)

Veg + body

• 1 small head Savoy cabbage, shredded
• 1 litre stock (plus extra stock/water as needed)
• 3 large carrots, sliced
• 1 large cup soup mix (or any mix of pulses and/or grains you like)
• 2 tins chopped tomatoes

Optional but brilliant

• 2 Parmesan rinds (for a serious umami hit)

To serve

• A generous drizzle of premium early-harvest extra virgin olive oil (ideally high-polyphenol)
• Fresh bread
• Labneh or any creamy cheese
• Extra olive oil for slathering + drizzling 

Method

1. Soften the onions.
   Slice the onions and gently fry in a good-quality extra virgin olive oil for everyday cooking (like 1640) until soft and golden.
2. Add peppers, garlic, chilli + herbs.
   Add the sliced peppers, then the chopped garlic, fresh chillies and thyme (or dried thyme/oregano). Cook until the garlic and chilli soften.
3. Build the pot.
   Add the shredded Savoy cabbage, then pour in 1 litre of stock. Add the sliced carrots, your soup mix (pulses/grains), and the chopped tomatoes.
4. Umami boost (optional, but do it).
   If you have Parmesan rinds, throw them in. Truly: never, ever throw these away—they’re magic in a pot like this.
5. Let it become delicious.
   Set over a moderate heat—somewhere between a simmer and a gentle boil—and cook for a couple of hours until everything softens, thickens, and smells amazing. Add more stock or water as needed to keep it brothy and soupy.

The finishing move: premium extra virgin olive oil

Right before serving, finish each bowl with a proper drizzle of your favourite early-harvest extra virgin olive oil. Early harvest olive oils  bring a peppery, vivid, green upgrade to this kind of dish aswell as giving a high polyphenols boost which we all need at this time of year. 

My go-to for this kind of dish is Finca la Torre’s One.

Serving suggestion

Serve with fresh bread slathered with olive oil and topped with labneh, plus (yes) another drizzle over the top. Turn your back to the weather and enjoy.

Notes + swaps 

• No Savoy cabbage? Use kale, sweetheart cabbage, spinach, or even shredded Brussels sprouts.
• Soup mix: any combo of lentils, barley, split peas, beans—whatever you love.
• Want it thicker? Simmer uncovered for the last 20–30 minutes.
• Want it brothier? Keep topping up with stock/water as it cooks.

FAQ: Premium olive oil + high-polyphenol EVOO 

What is “high polyphenol” extra virgin olive oil?

It usually refers to extra virgin olive oil made in a way (often early harvest, carefully handled, quickly milled, cold-extracted) that preserves more of the natural plant compounds—often giving the oil a more peppery finish and vivid green flavour.

What does “early harvest” olive oil taste like?

Typically greener, fresher and more pungent—think grass, artichoke, green almond, and a peppery kick at the back of the throat. It’s ideal as a finishing oil.

Can I cook with premium extra virgin olive oil?

You can, but I like this approach: use a great everyday EVOO for cooking (like 1640), then use your premium early harvest EVOO to finish. Best of both worlds: flavour + value.

How do I store extra virgin olive oil properly?

Keep it cool, dark and tightly closed—away from the hob, sunlight, and heat. Treat it like a fresh ingredient (because it is).