Mediterranean Green Olive Soup (Printable)

Vibrant Mediterranean soup with tangy green olives, fresh herbs, and creamy potatoes. Ready in 45 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 2 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 small carrot, peeled and diced

→ Olives & Flavor

06 - 1 cup pitted green olives, sliced
07 - 1 tablespoon capers, rinsed
08 - 1 teaspoon fresh thyme leaves
09 - 1 bay leaf

→ Liquids

10 - 4 cups vegetable broth
11 - 1/2 cup heavy cream or plant-based cream
12 - 2 tablespoons olive oil

→ Seasoning

13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - Juice of 1/2 lemon
16 - Chopped fresh parsley, for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5 minutes, until softened.
02 - Add the diced potatoes and cook for another 2 minutes, stirring occasionally.
03 - Stir in the sliced green olives, capers, thyme, and bay leaf. Cook for 1 minute to release the aromas.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, or until potatoes are tender.
05 - Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some texture, or blend fully for a smoother consistency.
06 - Stir in the cream and lemon juice. Heat gently (do not boil), then adjust salt and pepper to taste.
07 - Serve hot, garnished with chopped parsley and extra sliced green olives if desired.

# Expert Tips:

01 -
  • The briny olives melt into something surprisingly sophisticated and mellow
  • It comes together in under an hour but tastes like you fussed all day
  • Perfect for those nights when you want something cozy but different
02 -
  • Don't skip the lemon juice, it's what makes all the flavors sing together
  • Start with less salt than you think you need, you can always add more
  • If blending in a countertop blender, work in batches and vent the steam carefully
03 -
  • Toast a pinch of cumin and coriander seeds in the oil with the vegetables for a Moroccan twist
  • Add a small piece of Parmesan rind while simmering for umami depth, then remove before blending

Go Back