Healthy Mixed Olive and Broccoli Soup
A comforting, nutritious soup featuring tender broccoli, garlic, herbs, and a burst of flavor from chopped mixed olives. This vibrant green soup is blended until silky smooth and finished with olive oil and lemon — it’s rich in antioxidants, low in carbs, and big on taste.
⏱ Time:
Prep: 10 minutes
Cook: 20 minutes
Total: ~30 minutes
Ingredients
Soup Base:
1 tbsp extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
1 medium head of broccoli (about 3 cups florets)
1 medium potato or ½ cup cooked white beans (for creaminess)
3 cups low-sodium vegetable broth (or water)
¼ tsp dried thyme or oregano
Salt and black pepper to taste
Add-Ins:
⅓ cup mixed olives (Kalamata, green, or Castelvetrano), pitted and chopped
1–2 tbsp lemon juice (to taste)
Optional: 2 tbsp Greek yogurt or a splash of oat milk for creaminess
Fresh parsley or dill for garnish
Instructions
1. Sauté the Base:
In a large pot, heat olive oil over medium heat.
Add onion and cook 3–4 minutes until soft.
Add garlic and cook 1 more minute.
2. Cook the Broccoli:
Add broccoli, potato (or beans), herbs, salt, and pepper.
Pour in broth, bring to a boil, then reduce heat and simmer for 15 minutes or until broccoli and potato are tender.
3. Blend the Soup:
Add lemon juice.
Use an immersion blender to puree until smooth. Or blend in batches in a heat-safe blender.
4. Stir in Olives:
Stir chopped olives into the hot soup. Let simmer 2–3 more minutes for the flavors to infuse.
5. Serve:
Ladle into bowls and garnish with a swirl of olive oil, fresh herbs, and optional yogurt or feta crumble.
Tips & Variations:
Make it vegan: Use white beans or oat milk instead of yogurt.
Add protein: Serve with grilled halloumi or chickpeas on the side.
Crouton idea: Top with toasted sourdough or pita chips for crunch.
❓ Frequently asked questions FAQs
Q: Will olives make it too salty?
A: Not if you use low-sodium broth and taste before adding salt. Rinse briny olives before chopping.
Q: Can I store or freeze this soup?
A: Yes! Keeps 3–4 days in the fridge. Freezes well for 1 month (blend before freezing).
Q: Can I skip the potato or beans?
A: Yes — the soup will be thinner but still flavorful. Try adding a handful of spinach at the end for extra color and nutrients.
Nutritional Information
Calories: 180
Protein: 5g
Fat: 10g
Carbs: 16g
Fiber:4g