Description
Green Olive Soup is a bold and briny vegetarian soup that blends the salty tang of green olives with hearty vegetables and herbs. This unique recipe is quick to make, easy to customize, and can be served chunky or creamy—perfect for a comforting lunch or light dinner.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 medium potatoes, peeled and diced
- 3/4 cup green olives, pitted and sliced
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1/4 cup heavy cream or coconut milk (optional)
- Black pepper, to taste
- 1 tbsp lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft.
- Add garlic, celery, and carrots; cook for 5 minutes.
- Stir in diced potatoes and sliced green olives; cook for 2 more minutes.
- Pour in vegetable broth, add bay leaf and thyme. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
- Remove bay leaf. For a creamy texture, blend part of the soup using an immersion blender or leave it chunky.
- Stir in cream or coconut milk (if using) and heat through gently.
- Add lemon juice, black pepper, and garnish with parsley before serving.
Notes
- Add rice, quinoa, chickpeas, or white beans for a heartier version.
- For a Mediterranean twist, add chopped tomatoes or oregano.
- Use coconut milk for a vegan creamy finish.
- Tastes even better the next day—ideal for meal prep.
