Olive Soup Spinach Salad Recipe

This recipe is an absolute gem because it combines the rich, creamy textures of the soup with the vibrant flavors of olives and spinach, creating a comforting dish that’s both satisfying and packed with nutrients. Plus, the tangy kick of lemon and the option to sprinkle feta make it feel gourmet without the heavy lifting—perfect for a cozy night in with some crusty bread to soak up all that deliciousness!

I adore creating delightful meals that marry strong, bold flavors with healthy, nutritious foods. In my Olive Soup Spinach Salad recipe, the richness of olive oil and the savory notes delivered by finely diced onion and minced garlic create a delicious soup base.

The fresh spinach—not cooked to death like in so many preparations—provides a calm counterpoint to the soup, not a 1-2 flavor punch that you might expect from hulled 2-beat soup salad. You could serve this as a first course, or a second course if you’re feeling under the weather.

When I break bread with you, I’d be remiss not to insist on including a hunk of delicious crusty bread.

Ingredients

Olive oil: Fats that are heart-healthy, enhance flavor, are rich in antioxidants.

Onion: Contributes sweetness, layered flavors, and is abundant in antioxidants.

Spinach: Abundant in iron and vitamins, it delivers both color and nutrients.

Olives: They offer both delightful, robust flavor and very healthy, fatty acids (which are mostly monounsaturated and thus very heart-healthy).

Add richness and a creamy texture to the soup with heavy cream.

Lemon juice: Adds a hint of brightness, a touch of acidity.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 can (15 ounces) of black or green olives, pitted and chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• Salt and pepper to taste
• 1 lemon, juiced
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley (optional)
• 1 loaf crusty bread, for serving

Instructions

1. In a large pot, medium heat, the olive oil. The finely chopped onion. Translucent. About 5 minutes.

2. Minced garlic should be added to the pot, cooked for another 1 to 2 minutes, and not left out of this near-perfect potage.

3. Add the chicken or vegetable broth and bring to a simmer.

4. Incorporate the chopped olives and allow the mixture to blend for approximately 10 minutes.

5. Place the fresh spinach in the saucepan and cook until it has lost its shape and softened, about 2-3 minutes.

6. Lower the heat to its lowest setting and gradually whisk in the heavy cream. Let the soup warm until it’s just hot enough to serve, but don’t let it hit the boiling point.

7. Add salt and pepper to taste. Adjust if necessary.

8. Blend in the juice of one lemon to illuminate the flavors.

9. If using, add the crumbled feta cheese and chopped fresh parsley to the soup.

10. Accompany the olive soup with slices of crusty bread. Relish your comforting, flavorful dish!

Equipment Needed

1. Large pot
2. Medium heat source (stove)
3. Wooden spoon or spatula
4. Sharp knife
5. Cutting board
6. Garlic press or mincing tool
7. Measuring cups
8. Measuring spoons
9. Whisk
10. Ladle
11. Citrus juicer
12. Can opener
13. Serving bowls
14. Soup bowls and plates for crusty bread

FAQ

• Can this soup be made vegetarian?You can absolutely use vegetable broth in place of chicken broth to keep the soup vegetarian-friendly.
• How do I reduce the soup’s creaminess?To make a lighter soup, you can substitute half-and-half or even milk for the heavy cream. Adjust the amount to accommodate your desired consistency.
• Are there any substitutions for olives?If you’re not fond of olives, you might attempt using capers to achieve a similar briny taste. If you do so, however, be aware that you’ll want to use a smaller quantity, as capers are more intense than olives.
• Is this soup suitable for freezing?You can freeze the soup, but it’s best to leave out the spinach and add it fresh when you reheat the soup, as thawed spinach can be mushy.
• Can I add protein to the soup?Certainly, adding cooked chicken or chickpeas can amp up the protein content, making for a more substantial dish. Just stir them in near the end of cooking to heat through and ensure they’re integrated throughout the dish.
• What can I use if I don’t have fresh lemon juice?A substitute for fresh lemon juice can be bottled lemon juice, but if using that, start with a smaller amount and adjust to taste.

Substitutions and Variations

Olive oil: Use avocado oil or canola oil instead, and your dish will taste completely different because of it.
Use shallots or leeks in place of onions for a milder flavor.
Coconut cream makes an excellent replacement for heavy cream if you’re looking for a dairy-free substitute.
Feta cheese: Replace it with goat cheese or leave it out for a vegan dish.
Bread that is crusty: For a gluten-free version, substitute gluten-free bread.

Pro Tips

1. Sauté for Depth of Flavor When cooking the onions, ensure they develop a slight golden color to caramelize them a bit. This adds a richer flavor to the soup.

2. Olive Selection Use high-quality olives for a better taste. Consider a mix of black and green olives for a more complex flavor profile.

3. Temper the Cream Before adding the heavy cream to the soup, temper it by slowly mixing a small amount of the hot broth into the cream first. This helps prevent curdling when you add it to the pot.

4. Lemon Brightness Add only half of the lemon juice initially. Taste the soup and adjust by adding more lemon juice as needed, to your preference. This ensures the acidity doesn’t overpower the dish.

5. Enhance with Garnishes Right before serving, sprinkle some fresh parsley and feta on top of each bowl. This adds a fresh, bright contrast to the creamy soup and enhances the presentation.