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
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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 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:
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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.
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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.
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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.
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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
