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.
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
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.
Notes
This soup is naturally gluten-free.
For a vegan version, use coconut milk instead of cream.
Variations include adding red pepper flakes, smoked paprika, spinach, kale, chickpeas, or roasted garlic.
Leftovers can be stored in the refrigerator up to 3 days or frozen for up to 2 months.
Reheat gently on the stove, adding broth or water if needed to loosen texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
