Olive soup à la Ellen

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Medittarenean




Cooking time


Total time



We went for lunch with our dear friends and good cooks Wim and Ellen. And Ellen conjured up an olive soup that was so delicious and surprising that I immediately knew one thing: we are going to serve it with à la Damaris. I had never come up with the idea before and judging by the reactions of our guests, I was not the only one. I gave it an à la Damaris touch but other than that all credits go to Ellen.


  • 2 Onions

  • 4 cloves garlic

  • 3 leeks

  • 2 potatoes (optional)

  • 1 large can green olives

  • 4 cubes vegetable broth

  • 500 ml white wine

  • 200 ml plant based cream

  • olive oil

  • salt and pepper

  • Nigella seeds for garnish


  • Roughly chop the onions and fry them gently in the olive oil. Add the garlic cloves and let them fry for a while.
    Cut off the green from the leek and roughly chop the white part. Add to the pan and let it fry for 5 minutes.
    Now add the white wine and the vegetable stock tablets. Top up with hot water until the vegetables are 3 cm submerged. If you want a thicker soup, you can now add the potato.
  • Cook the soup for 10 minutes (or until the potato is tender).
    Now add the olives, and set aside 10 for garnish.
  • Puree the soup. Add the cream and puree again. If you find the soup a little too thick, you can also add some water. Bring it to taste with salt and pepper.
  • Cut the reserved olives into rings. Place them on top of the soup and garnish with the beautiful nigella seeds.

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