Description
A quick and creamy Mediterranean green olive soup that combines the tangy flavor of green olives with tender potatoes and aromatic herbs. Perfectly blended to create a smooth, comforting dish that can be enjoyed as a light meal or appetizer.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup green olives, pitted and sliced
- 1 medium potato, peeled and diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup coconut milk or heavy cream
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat the oil: Heat the olive oil in a medium pot over medium heat.
- Sauté the onions: Add the diced onion and cook for 3 to 4 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Add vegetables and seasoning: Add the diced potato, vegetable broth, sliced green olives, thyme, salt, and black pepper to the pot.
- Simmer the soup: Bring the soup to a boil, then reduce heat and simmer for 10 to 12 minutes until the potatoes are tender.
- Blend the soup: Use an immersion blender or transfer to a regular blender to puree the soup until smooth.
- Add creaminess & warm through: Return the soup to the pot if needed, stir in the coconut milk or heavy cream, and heat gently until warmed through.
- Serve: Serve the soup hot, garnished with chopped fresh parsley.
Notes
- For a stronger olive flavor, add an extra 1/4 cup of olives.
- This soup pairs well with crusty bread or a simple green salad.
- You can make it vegan by using coconut milk and vegetable broth.
