Name: Green Olive Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups vegetable broth; 1 cup pitted green olives, chopped; 1 medium potato, peeled and diced; 1/2 cup celery, chopped; 1/2 cup leek, white part only, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 1 tablespoon lemon juice; Salt and freshly ground black pepper, to taste; Optional: 1/4 cup cream or coconut milk for creaminess

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A savory, vibrant Green Olive Soup bursting with Mediterranean flavors, perfect for a light yet satisfying starter or a comforting bowl on cooler days. This soup blends the briny richness of green olives with fresh herbs and a smooth texture that delights the palate.

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup pitted green olives, chopped

1 medium potato, peeled and diced

1/2 cup celery, chopped

1/2 cup leek, white part only, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

Optional: 1/4 cup cream or coconut milk for creaminess

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating olive oil in a large pot over medium heat. Then I add the onion, garlic, celery, and leek, sautéing them until they’re softened and fragrant—usually about 5 to 7 minutes. Next, I toss in the diced potato, chopped green olives, and vegetable broth, bringing everything to a boil. Once boiling, I reduce the heat and let it simmer for 20 minutes or until the potato is tender.

After that, I stir in the fresh parsley and basil, cooking for another 2 minutes. Using an immersion blender, I puree the soup until it’s smooth and creamy. If I want it extra rich, I add some cream or coconut milk at this stage. Finally, I mix in the lemon juice and season with salt and pepper to taste, adjusting the flavors as needed before serving.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prep and about 30 minutes to cook, so the total time is around 40 minutes. It’s perfect for a quick weeknight meal or a relaxed weekend lunch.

Variations

I sometimes like to experiment with this soup by adding a bit of heat, such as a pinch of red pepper flakes or a dash of smoked paprika. For a vegan twist, I swap the cream with coconut milk. Another variation I enjoy is adding a handful of spinach or kale for extra greens. To make it heartier, I add cooked chickpeas or white beans. For a more robust flavor, roasted garlic can replace the raw garlic.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened, I add a splash of vegetable broth or water to loosen the texture. This soup also freezes well; I freeze portions in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use black olives instead of green olives?

While black olives will change the flavor profile, you can substitute them if needed. Just expect a milder, less tangy taste.

Is this soup gluten-free?

Yes, all the ingredients in this soup are naturally gluten-free, making it safe for those with gluten sensitivities.

Can I make this soup in a slow cooker?

Absolutely! I’d recommend sautéing the aromatics first, then adding everything to the slow cooker and cooking on low for 4-6 hours.

What can I serve with green olive soup?

I like serving it with crusty bread, a fresh green salad, or even a simple grilled cheese for a comforting meal.

How do I make the soup creamier without dairy?

Using coconut milk is a great dairy-free option, or you can add a mashed potato or a small amount of silken tofu to enrich the texture.

Conclusion

This green olive soup is one of my favorite ways to bring bright Mediterranean flavors to the table with minimal effort. It’s versatile, comforting, and full of fresh, vibrant tastes that I find satisfying any time of year. Whether I’m looking for a light starter or a warming bowl to enjoy on cooler days, this recipe never disappoints.

Recipe:

Green Olive Soup

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A savory, vibrant green olive soup bursting with Mediterranean flavors, perfect for a light yet satisfying starter or a comforting bowl on cooler days.

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, garlic, celery, and leek; sauté for 5 to 7 minutes until softened and fragrant.
Add diced potato, chopped green olives, and vegetable broth; bring to a boil.
Reduce heat and simmer for 20 minutes or until potato is tender.
Stir in fresh parsley and basil; cook for another 2 minutes.
Use an immersion blender to puree the soup until smooth and creamy.
Optionally add cream or coconut milk for extra richness.
Mix in lemon juice and season with salt and pepper to taste.
Adjust flavors as needed and serve.