Description
Craving something creamy, savory, and a little unexpected? This Green Olive Soup brings bold Mediterranean flavor to your table in a comforting bowl you’ll want to make again.
Ingredients
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1 tablespoon olive oil
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1 medium onion (about 150 g), diced
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3 garlic cloves, minced
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2 medium potatoes (about 300 g), peeled and diced
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1 cup (150 g) pitted green olives, drained and roughly chopped
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4 cups (960 ml) vegetable broth
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1/2 teaspoon dried thyme
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1/4 teaspoon freshly ground black pepper
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1/2 cup (120 ml) heavy cream (optional)
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh parsley
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Salt, to taste
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Crusty bread, for serving
Instructions
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Dice the potatoes and onion, mince the garlic, and chop the drained green olives.
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Heat the olive oil in a large saucepan over medium heat.
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Add the onion and cook for 5–7 minutes until soft and translucent.
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Stir in the garlic and thyme, cooking for about 30 seconds until fragrant.
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Add the potatoes, green olives, vegetable broth, and black pepper.
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Bring the soup to a gentle boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
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Blend the soup with an immersion blender until smooth, or leave some pieces for a rustic texture.
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Stir in the heavy cream, if using, and warm gently for 2–3 minutes without boiling.
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Add the lemon juice and taste before adjusting the salt and pepper.
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Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.
- Prep Time: 25
- Category: dinner
- Cuisine: amercain