Cream of olive soup with parsley

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 4.25 cups - vegetable stock
  • 3.25 tbsp - butter
  • 3.25 tbsp - plain flour (maida)
  • 1/4 tsp - freshly ground pepper
  • 1 cup - washed, drained and finely minced black olives
  • 1 cup - thick cream
  • Salt, if required
  • 2 - spring onions, finely chopped
  • 1/2 cup - chopped parsley
  • To prepare the vegetable stock:
  • Vegetable stock cube
  • 1/2 liter water

How to Make Cream of olive soup with parsley

  • Prepare vegetable stock and keep aside.
  • Melt the butter in a deep saucepan on a low fire.
  • Add the flour, blending it gradually.
  • Cook for about 2 minutes, stirring continuously.
  • Add the stock, let it simmer, add pepper.
  • Add the olives and cream, stirring continuously.
  • Bring the soup to a simmer.
  • Taste and adjust salt if necessary.
  • Add the chopped spring onions and parsley. Serve hot.
  • To prepare the vegetable stock:
  • Sprinkle one stock cube in 1/2 litre of boiling water during the last minute of cooking and continue to boil (This will maintain the nutritive values in the cubes).
  • You do not need to add salt.