Green Olive Soup

If you’re craving a unique, tangy, and savory soup that’s both comforting and full of bold flavor, this Green Olive Soup is just what you need. It’s a Mediterranean-inspired recipe that combines briny green olives, creamy potatoes, herbs, and a luscious broth. This soup is perfect for olive lovers and those looking for something different yet soul-warming.

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Why You’ll Love This Recipe
Unforgettable Flavor – Briny green olives bring a deliciously bold and savory depth.
Comfort in a Bowl – Creamy texture and warm spices make this soup perfect for chilly days.
Surprisingly Simple – Made with everyday ingredients in under 45 minutes.
Vegetarian Friendly – No meat required, but still packed with richness and taste.
Customizable – Add grains, legumes, or proteins to make it your own.

Ingredients You’ll Need

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and cubed
• 1 medium carrot, diced
• ¾ cup green olives, pitted and chopped (Castelvetrano or Manzanilla preferred)
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp red pepper flakes (optional, for a hint of heat)
• 4 cups vegetable broth
• ½ cup milk or plant-based milk (unsweetened)
• 1 tbsp lemon juice
• Salt and black pepper to taste

For Garnish & Serving:

• Fresh parsley, chopped
• Croutons or crusty bread
• A drizzle of olive oil (optional)
• Lemon wedges on the side

Tools You’ll Need

• Large soup pot
• Wooden spoon
• Ladle
• Blender or immersion blender (optional for creamier texture)
• Cutting board and knife

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large soup pot over medium heat.
2. Add chopped onion and celery, and sauté for 5–6 minutes until soft and fragrant.
3. Stir in the minced garlic and cook for 1 more minute, being careful not to brown it.

Step 2: Add the Vegetables & Spices
4. Add the cubed potatoes and diced carrot to the pot. Stir well.
5. Sprinkle in the oregano, thyme, and red pepper flakes. Cook for another 2 minutes to toast the spices.
6. Toss in the chopped green olives and stir until well combined.

Step 3: Simmer the Soup
7. Pour in the vegetable broth and bring the mixture to a gentle boil.
8. Reduce heat to a simmer, cover, and cook for 20–25 minutes or until the potatoes and carrots are soft.

Step 4: Blend for Creaminess (Optional)
9. For a creamier soup, use an immersion blender to blend part or all of the soup to your desired consistency.
10. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot and stir.

Step 5: Add Creaminess and Balance
11. Stir in the milk and lemon juice. Simmer for another 5 minutes, allowing flavors to blend.
12. Taste and adjust salt, pepper, or lemon as needed. Green olives are naturally salty, so be cautious with extra salt.

Step 6: Garnish & Serve
13. Ladle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil.
14. Serve hot with croutons, crusty bread, or a lemon wedge on the side.

Tips for the Best Green Olive Soup
Choose the Right Olives – Castelvetrano olives are mild and buttery, while Manzanilla olives are brinier and more intense.
Balance the Salt – Since green olives are salty, taste before adding more salt.
Creaminess is Optional – Keep it brothy or go creamy by blending – both are delicious!
Make It a Meal – Add white beans, chickpeas, or cooked quinoa for more protein.
Brighten It Up – A splash of lemon juice at the end lifts the flavors beautifully.

Serving Suggestions
Toasted Garlic Bread – Perfect for dipping into the savory broth.
Greek Salad – A crisp, tangy side pairs well with the soup’s richness.
Stuffed Grape Leaves – Add a Mediterranean touch to your meal.
Herbed Rice – Serve a small bowl of fragrant rice alongside the soup for a more filling experience.

How to Store & Reheat

Storing:
Refrigerate: Let soup cool and transfer to an airtight container. Store in the fridge for up to 4 days.
Freeze: Store in freezer-safe containers for up to 2 months. Avoid freezing if using dairy milk – plant-based options freeze better.

Reheating:
Stovetop: Reheat over medium-low heat, stirring occasionally until hot.
Microwave: Heat in 1-minute intervals, stirring in between, until fully warmed.

Frequently Asked Questions

1. Can I use black olives instead of green?
   You can, but the flavor will change significantly. Green olives are tangier and brinier, which is key to this soup.
2. Is it okay to skip the milk?
   Yes! You can leave it out or substitute with extra broth for a lighter version.
3. What can I use instead of potatoes?
   Try cauliflower florets, white beans, or sweet potatoes for a variation.
4. Can I make this soup in advance?
   Absolutely. The flavors deepen as it sits, making it even better the next day.

Final Thoughts
Green Olive Soup is a flavorful twist on traditional vegetable soup. With its briny bite, creamy texture, and comforting warmth, it’s a standout dish that’s as nourishing as it is exciting. Whether you serve it as a starter or a main, it’s sure to leave an impression.

Try this unique soup and tell me how it turned out! Share your creations online or leave a review below—I’d love to hear your thoughts!

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Mediterranean-Inspired

Nutritional Information (Per Serving):
Calories: 270 | Protein: 5g | Carbohydrates: 28g | Fat: 15g | Fiber: 4g | Sodium: 680mg

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