Cream of Olive Soup and Parsley

Recipe by
Total Time:
15-30 mins
Serves: 6
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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  • Vegetable stock - 4.25 cups
  • Butter - 3.25 tbsp
  • Plain flour (maida) - 3.25 tbsp
  • Fresh ground pepper - 1/4 tsp
  • Washed, drained and finely mint black olives - 1 cup
  • Thick cream - 1 cup
  • Salt if required
  • Spring onions, finely chopped - 2
  • Chopped parsley - 1/2 cup

How to Make Cream of Olive Soup and Parsley

  • Prepare vegetable stock and keep aside.
  • Melt the butter in a deep saucepan on flow fire.
  • Add the flour blending it gradually.
  • Cook for about 2 mins, 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.