Vegetable puree soup with olives
6 servings
30 minutes
Vegetable puree soup with olives is a refined and nutritious dish of European cuisine that combines the tenderness of vegetables with the zest of olives. This soup has a light, velvety taste with pleasant notes of greens and garlic. Historically, vegetable purees emerged as a way to highlight the natural flavor of fresh ingredients, and the addition of olives gives it a Mediterranean touch. It is perfect for a light lunch or dinner and pairs excellently with crispy toasts and fresh herbs. Made from potatoes, carrots, cauliflower, and broccoli, the soup has a rich texture while sautéed onions and garlic add depth to the flavor. Garnished with sour cream and whole olives, it becomes not only healthy but also aesthetically pleasing enough to adorn any table.
1
Pour 1 - 1.5 liters of water into a pot, bring to a boil, then add diced potatoes and sliced carrots to the boiling water.
- Potato: 200 g
- Carrot: 2 pieces
2
After 10 minutes, add cauliflower and broccoli to the pot. Cook on low heat for 10-15 minutes, adding salt to taste.
- Cauliflower: 300 g
- Broccoli cabbage: 100 g
3
Add coarsely chopped parsley and dill 5 minutes before it's ready.
- Parsley: 30 g
- Dill: 30 g
4
Let's prepare the sauté. Heat vegetable oil in a pan, add diced onion and large pieces of garlic. Fry until light golden color.
- Onion: 1 head
- Garlic: 5 clove
- Vegetable oil: 100 ml
5
When both ingredients for the puree soup are ready, we take a blender and pour in part of the vegetable soup and part of the sauté. We mix thoroughly and pour it into a pot. Then we take the next portion of vegetable soup and sauté.
6
Mix the obtained puree soup well and bring it to a boil.
7
Pour the hot puree soup into bowls, add 1 teaspoon of sour cream to each, and garnish with black or green olives and sprigs of herbs.