Canola oil is just one of many types of cooking oils to choose from although it is definitely one of the healthiest. Canola oil is low in saturated fat containing about half the amount of olive oil but it is high in mono-unsaturated fats which help to lower cholesterol levels. Canola oil is also a great source of omega-3 fats.
Derived from the crushing the tiny canola seed, canola oil is made mostly in North America and Australia where the canola plant can grow as high as six feet tall. After the oils are pressed from the seed the remainder is then used to create high protein feed for livestock.
Because canola originated from rapeseed, it is sometimes thought that canola oil is harmful to humans although the two are quite different. In the 1960s scientists and botanists implemented new breeding techniques that eliminated the undesirable qualities of rapeseed to create the canola seed which is harvested in pods growing on large, yellow flowers.
After its creation, intensive scientific tests were conducted over more than two decades exploring the impact of canola oil on one's health. The results show that when consumed as a part of a healthy overall diet, the oil can help to lower blood cholesterol which decreases the risk of serious conditions such as heart disease and stroke.
Canola oil, like all types of vegetable oil, is cholesterol free but provides a healthy type of fat the body needs to function properly. The oil is also replete with vitamin E making it the ideal choice to use for many types of cooking needs.
Potato Cheddar Ale Soup Recipe
What You Need
- 2 pounds Yukon Gold potatoes, cut into 1/2 inch strips, boiled
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 12 ounce bottle ale or light beer
- 1 14 ounce can vegetable broth
- 1 cup water
- 2 1/2 cups whole milk
- 1/4 cup all purpose flour
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 small red bell pepper, finely chopped
How to Make It
Cut the Yukon Gold potatoes into 1/2 inch thick strips and boil until they are not quite yet tender.
In a Dutch oven, heat the canola oil over medium heat then add in the chopped onions and cook for about 3 minutes or until softened.
Add in the ale then bring the mixture to a boil for 5 minutes.
Add in the boiled potatoes, the vegetable broth, and water. Cover and bring the mixture to a boil. Reduce the heat to low and simmer for about 3 to 5 minutes or until the potatoes are completely tender. Remove from heat.
Mash the potatoes with a hand potato masher.
Whisk the milk and flour together in a bowl then add to the soup mixture. Bring the mixture to a simmer over medium heat and whisk occasionally for about 3 minutes or until it begins to thicken. Remove from heat.
Stir in almost all of the shredded cheddar cheese leaving some remaining as a garnish. Stir the cheese in the soup until melted.
Stir in the finely chopped red bell pepper, garnish the potato cheddar ale soup with the rest of the cheese, and serve while hot.
Serves 4 to 6.
Add flavor and interest to any basic French onion soup recipe by using extra ingredients like parmesan cheese, sauerkraut, and Worcestershire sauce. If you are pressed for time, use your crock pot for making an easy onion soup recipe that will be ready at the end of the day.
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