Green Olive Soup (Print)

A vibrant Mediterranean soup with tangy green olives, fresh herbs, and creamy potatoes.

# Ingredient list:

01 - 1 medium onion, finely chopped

02 - 2 cloves garlic, minced

03 - 2 medium potatoes, peeled and diced

04 - 2 celery stalks, sliced

05 - 1 small carrot, peeled and diced

06 - 1 cup pitted green olives, sliced

07 - 1 tablespoon capers, rinsed

08 - 1 teaspoon fresh thyme leaves

09 - 1 bay leaf

10 - 4 cups vegetable broth

11 - 1/2 cup heavy cream or plant-based cream

12 - 2 tablespoons olive oil

13 - Salt, to taste

14 - Freshly ground black pepper, to taste

15 - Juice of 1/2 lemon

16 - Chopped fresh parsley, for garnish

01 - Heat olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5 minutes, until softened.

02 - Add the diced potatoes and cook for another 2 minutes, stirring occasionally.

03 - Stir in the sliced green olives, capers, thyme, and bay leaf. Cook for 1 minute to release the aromas.

04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, or until potatoes are tender.

05 - Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some texture, or blend fully for a smoother consistency.

06 - Stir in the cream and lemon juice. Heat gently without boiling, then adjust salt and pepper to taste.

07 - Serve hot, garnished with chopped parsley and extra sliced green olives if desired.

01 -

The briny brightness of green olives melts into something unexpectedly soothing
It comes together in under an hour but tastes like you simmered it all afternoon

02 -

Taste your olives before adding salt at the end, as some brands are much saltier than others
Removing the bay leaf before blending is crucial, as it can become bitter and unpleasant when pureed

03 -

Use an immersion blender directly in the pot for easier cleanup and more control over texture
If making this vegan, full fat coconut milk or cashew cream creates the richest result