Why You’ll Love This Recipe
Green Olive Soup is a delightful and unexpected twist on traditional soups. The green olives add a briny, slightly bitter flavor that contrasts beautifully with the mild sweetness of the vegetables and the savory broth. It’s a refreshing and satisfying dish that is both light yet flavorful. This soup is ideal for anyone who loves Mediterranean flavors, and it’s a great way to incorporate olives into your meals. It’s also a versatile recipe—you can adjust the ingredients based on what you have on hand and your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 medium carrots, peeled and chopped
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2 medium potatoes, peeled and diced
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4 cups vegetable broth (or chicken broth for a heartier flavor)
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1 1/2 cups green olives, pitted and roughly chopped (plus extra whole olives for garnish)
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1/2 teaspoon dried thyme (or fresh thyme if preferred)
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
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1 tablespoon lemon juice (optional, for added brightness)
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Fresh parsley, chopped (for garnish)
Directions
Preparing the Soup Base:
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Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until it softens and becomes translucent. Add the garlic, carrots, and potatoes, and cook for another 3-4 minutes, stirring occasionally.
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Add the broth: Pour in the vegetable broth and bring the soup to a simmer. Once the soup starts simmering, reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes and carrots are tender.
Adding the Olives and Seasonings:
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Add the green olives: Stir in the chopped green olives, thyme, oregano, salt, and pepper. Allow the soup to simmer for an additional 5-7 minutes, letting the olives infuse the broth with their briny flavor.
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Blend (Optional): For a smoother texture, you can blend part of the soup using an immersion blender or transfer about half of the soup to a regular blender. Blend until smooth and return it to the pot. If you prefer a chunkier soup, feel free to skip this step and keep it rustic.
Final Touches:
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Adjust seasoning and flavor: Taste the soup and adjust the seasoning if needed. If you’d like a touch of brightness, add the lemon juice for a hint of acidity that will balance the flavors.
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Serve: Ladle the soup into bowls and garnish with whole green olives and fresh chopped parsley. Serve with crusty bread for dipping.
Serving Suggestions:
This Green Olive Soup pairs wonderfully with crusty bread, a fresh green salad, or a side of hummus and pita. It can also be served as a starter to a Mediterranean-themed meal.
Servings and Timing
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Servings: 4-6
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Prep Time: 10 minutes
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Cook Time: 25-30 minutes
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Total Time: 35-40 minutes
Variations
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Spicy Green Olive Soup: Add a pinch of red pepper flakes or a finely chopped jalapeño to the soup for some heat.
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Protein Boost: Add cooked chicken, turkey, or chickpeas to make the soup more filling and protein-packed.
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Creamy Version: For a creamier soup, add a splash of heavy cream or coconut milk after blending the soup.
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Add Greens: Stir in some spinach, kale, or Swiss chard at the end of cooking for extra nutrients and flavor.
Storage/Reheating
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Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
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Freezing: Green Olive Soup can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove.
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Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a little extra broth if the soup has thickened too much during storage.
FAQs
Can I use black olives instead of green olives?
Yes, you can use black olives instead of green, but the flavor profile will change. Green olives are more briny and tart, while black olives are milder. Both work well, but the soup will taste a bit different.
Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors may even improve as they have time to meld together.
Can I add other vegetables to this soup?
Absolutely! You can add vegetables like zucchini, celery, or bell peppers to the soup for more texture and flavor. Just make sure to adjust the cooking time based on the vegetables you add.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as it does not contain any flour or gluten-based ingredients. Just be sure to check the labels on the broth and any other packaged ingredients to ensure they are gluten-free.
Can I make this soup spicy?
Yes! If you like spicy food, you can add red pepper flakes, chili powder, or even a chopped fresh chili to the soup to give it some heat.
Conclusion
Green Olive Soup is a flavorful, comforting dish that brings together the savory, briny goodness of green olives with a rich, vegetable-packed broth. It’s a unique and refreshing soup that’s perfect for anyone looking to try something new, and it’s incredibly easy to make. The combination of olives, garlic, herbs, and lemon creates a vibrant and satisfying soup that’s perfect for any time of the year. Whether served as a starter, lunch, or light dinner, Green Olive Soup is sure to become a favorite in your recipe collection.
Green Olive Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Soup
- Diet: Gluten Free
Description
Green Olive Soup is a unique and flavorful Mediterranean-inspired dish, combining briny green olives with a savory broth and vegetables. This comforting soup is quick to make, gluten-free, and can be customized to your taste, perfect for a light lunch or appetizer. Its tangy, earthy flavor makes it a must-try for olive lovers.
Ingredients
For the Soup:
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
-
2 medium carrots, peeled and chopped
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2 medium potatoes, peeled and diced
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4 cups vegetable broth (or chicken broth for a heartier flavor)
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1 ½ cups green olives, pitted and roughly chopped (plus extra whole olives for garnish)
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½ teaspoon dried thyme (or fresh thyme if preferred)
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½ teaspoon dried oregano
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Salt and pepper, to taste
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1 tablespoon lemon juice (optional, for added brightness)
- Fresh parsley, chopped (for garnish)
Instructions
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Preparing the Soup Base:
-
Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until it softens and becomes translucent. Add the garlic, carrots, and potatoes, and cook for another 3-4 minutes, stirring occasionally.
-
Add the broth: Pour in the vegetable broth and bring the soup to a simmer. Once the soup starts simmering, reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes and carrots are tender.
-
-
Adding the Olives and Seasonings:
-
Add the green olives: Stir in the chopped green olives, thyme, oregano, salt, and pepper. Allow the soup to simmer for an additional 5-7 minutes, letting the olives infuse the broth with their briny flavor.
-
Blend (Optional): For a smoother texture, you can blend part of the soup using an immersion blender or transfer about half of the soup to a regular blender. Blend until smooth and return it to the pot. If you prefer a chunkier soup, feel free to skip this step and keep it rustic.
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Final Touches:
-
Adjust seasoning and flavor: Taste the soup and adjust the seasoning if needed. If you’d like a touch of brightness, add the lemon juice for a hint of acidity that will balance the flavors.
-
Serve: Ladle the soup into bowls and garnish with whole green olives and fresh chopped parsley. Serve with crusty bread for dipping.
-
Notes
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.Freezing: Green Olive Soup can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove.Reheating: Reheat on the stovetop over medium heat, stirring occasionally. Add a little extra broth if the soup has thickened too much during storage
