Why You’ll Love Green Olive Soup Recipe
This Green Olive Soup is a delightful change from the typical soups and stews you may be used to. The tangy, briny flavor of green olives adds a unique twist that enhances the depth of the soup. Paired with hearty vegetables and a touch of seasoning, the result is a comforting, aromatic bowl of goodness. It’s a quick and easy recipe that’s also a great way to introduce new flavors into your meals. Perfect for a cozy dinner or a starter at your next gathering, this soup is sure to impress.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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2 cups green olives, pitted and roughly chopped
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4 cups vegetable or chicken broth
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1 large potato, peeled and diced
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2 medium carrots, peeled and sliced
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1 celery stalk, diced
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
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1 tablespoon fresh lemon juice
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Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent and softened, about 5 minutes.
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Add the green olives, vegetable broth, potato, carrots, celery, thyme, and bay leaf to the pot. Stir to combine.
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Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
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Remove the bay leaf from the soup, then use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend just part of the soup or leave it as is.
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Stir in the lemon juice, and season with salt and pepper to taste.
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Ladle the soup into bowls and garnish with fresh parsley before serving.
Servings and Timing
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Servings: 4-6
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Prep time: 10 minutes
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Cook time: 30 minutes
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Total time: 40 minutes
Variations
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Add Protein: Add cooked chicken or chickpeas for an added protein boost. Shredded rotisserie chicken is an easy option.
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Spicy Twist: For a little heat, add a pinch of red pepper flakes or a finely chopped fresh chili pepper.
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Creamy Version: Stir in a splash of cream or coconut milk at the end of cooking for a creamy texture.
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Herbs: Fresh herbs like basil or dill can be used in place of or alongside thyme for a different flavor profile.
Storage/Reheating
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Storage: Store leftover green olive soup in an airtight container in the refrigerator for up to 3-4 days.
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Freezing: This soup freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.
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Reheating: Reheat the soup on the stovetop over low to medium heat, stirring occasionally, until warmed through. If the soup is too thick after refrigeration or freezing, add a bit of broth or water to thin it out.
FAQs
1. Can I use black olives instead of green olives?
Green olives are preferred for their tangy, briny flavor, but you can use black olives if that’s what you have on hand. Keep in mind the flavor will be milder and less sharp.
2. Can I make this soup vegan?
Yes, this soup is naturally vegan when using vegetable broth. Just ensure that you use plant-based options for any cream or additional ingredients you might add.
3. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. In fact, the flavors tend to develop more as it sits, making it even better the next day.
4. What can I serve with this soup?
Green olive soup pairs well with crusty bread, a fresh salad, or a light Mediterranean platter with hummus and olives.
5. Can I use pre-sliced olives?
Yes, you can use pre-sliced olives, but make sure they are pitted before adding them to the soup.
6. How can I adjust the thickness of the soup?
If you prefer a thicker soup, blend more of the vegetables or add a few extra potatoes. For a thinner consistency, add more broth or water.
7. Is this soup spicy?
This recipe is not inherently spicy, but you can add chili flakes or fresh peppers to give it a bit of heat if desired.
8. How long will this soup last in the fridge?
Green olive soup will last in the refrigerator for 3-4 days. Make sure to store it in an airtight container to preserve freshness.
9. Can I use homemade broth for this soup?
Absolutely! Homemade vegetable or chicken broth will add even more depth of flavor to the soup.
10. Can I add other vegetables to the soup?
Yes, you can easily customize this soup with other vegetables like zucchini, bell peppers, or spinach. Just add them with the other vegetables and cook until tender.
Conclusion
Green olive soup is a flavorful and unique dish that combines tangy olives, hearty vegetables, and aromatic herbs into a comforting bowl of goodness. This easy-to-make soup is perfect for those who enjoy bold flavors and want something a little different from the usual. Whether you serve it as a starter or enjoy it as a main dish, green olive soup is sure to become a new favorite in your recipe rotation.
Green Olive Soup
This Green Olive Soup is a savory and unique dish, blending the briny flavors of green olives with aromatic herbs and vegetables for a deliciously comforting and hearty bowl of soup. A must-try for olive lovers!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 cup green olives, pitted and chopped
- 1 medium potato, peeled and diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for extra brightness)
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the diced carrot and celery to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the chopped green olives, diced potato, thyme, oregano, and bay leaf. Stir to combine.
- Bring the soup to a simmer, then reduce the heat and cook uncovered for about 25–30 minutes, or until the vegetables are tender and the flavors are well blended.
- Remove the bay leaf, and taste the soup. Add salt, pepper, and lemon juice (if using) to adjust the seasoning.
- Serve the soup hot, garnished with fresh parsley.
Notes
- If you prefer a smoother soup, use an immersion blender to blend it to your desired consistency.
- Green olives can vary in saltiness, so be cautious when adding salt to the soup.
- This soup pairs wonderfully with a slice of crusty bread for dipping.
