Name: Green Olive Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 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; Fresh parsley, chopped; Croutons or crusty bread; A drizzle of olive oil (optional); Lemon wedges on the side

Description

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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Ingredients

Scale

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

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Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large soup pot over medium heat.
Add chopped onion and celery, and sauté for 5–6 minutes until soft and fragrant.
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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: Mediterranean-Inspired