Green Olive Soup Recipe

Introduction

Green Olive Soup is a vibrant and hearty dish that combines the tangy flavor of green olives with wholesome ingredients like chickpeas and orzo. This comforting soup is perfect for a cozy dinner and offers a deliciously unique twist on traditional vegetable soups.

Ingredients

• 2 tablespoons olive oil
• 1 large onion (diced)
• 4 garlic cloves (finely chopped)
• 2 tablespoons tomato paste
• 2 tablespoons fresh oregano (roughly chopped)
• 1 tablespoon fresh thyme (chopped)
• 1/2 cup sundried tomatoes (sliced)
• 1 can (14 oz / 400 g) chickpeas (drained and rinsed)
• 4 ounces orzo
• 6 cups vegetable stock
• 1 cup green olives (pitted and halved or quartered if very large)
• 1/2 cup coconut cream
• 1 cup baby spinach (roughly torn)
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
2. Step 2: Add the chopped garlic and cook for another minute until fragrant.
3. Step 3: Stir in the tomato paste, fresh oregano, and thyme; cook for 1 to 2 minutes to release their aromas.
4. Step 4: Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring to a boil, then reduce heat to a simmer.
5. Step 5: Let the soup simmer for 10 to 12 minutes, or until the orzo is tender.
6. Step 6: Stir in the green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and olives are warmed through.
7. Step 7: Season with salt and freshly ground black pepper to taste. Serve hot and enjoy.

Tips & Variations

• For a creamier texture, you can blend a portion of the soup before adding the olives and spinach.
• Substitute orzo with small pasta shapes or rice if desired.
• Use kalamata olives for a deeper, richer olive flavor.
• Add a squeeze of lemon juice before serving to brighten the flavors.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of water or vegetable stock to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan as it uses vegetable stock and coconut cream instead of dairy.

Can I use canned green olives instead of fresh?

Yes, pitted canned green olives work well; just be sure to drain and rinse them to reduce excess saltiness.

Green Olive Soup Recipe

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★★★★★

4.8 from 113 reviews

This Green Olive Soup is a hearty and flavorful vegetarian dish, combining the rich taste of green olives and sundried tomatoes with creamy coconut and fresh herbs. The addition of chickpeas and orzo makes it a filling and nutritious meal, perfect for a cozy lunch or dinner. The soup is cooked on the stovetop, blending Mediterranean and plant-based ingredients for a wholesome and comforting experience.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Base

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, finely chopped

Flavor Components

• 2 tablespoons tomato paste
• 2 tablespoons fresh oregano, roughly chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 cup sundried tomatoes, sliced

Main Ingredients

• 1 can (14 oz / 400 g) chickpeas, drained and rinsed
• 4 ounces orzo
• 6 cups vegetable stock
• 1 cup green olives, pitted and halved (or quartered if very large)

Finishing Touches

• 1/2 cup coconut cream
• 1 cup baby spinach, roughly torn
• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté the onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
2. Add garlic: Stir in the finely chopped garlic and cook for an additional minute until fragrant, taking care not to burn it.
3. Add herbs and tomato paste: Mix in 2 tablespoons of tomato paste along with 2 tablespoons of fresh oregano and 1 tablespoon of fresh thyme. Cook this mixture for 1 to 2 minutes to develop the flavors.
4. Add main ingredients and stock: Incorporate 1/2 cup sliced sundried tomatoes, the rinsed can of chickpeas, 4 ounces of orzo, and 6 cups of vegetable stock into the pot. Bring everything to a boil.
5. Simmer the soup: Once boiling, reduce the heat to a simmer. Let the soup cook gently for 10 to 12 minutes, or until the orzo is tender and cooked through.
6. Finish with olives, coconut cream, and spinach: Stir in 1 cup of pitted and halved green olives, 1/2 cup of coconut cream, and 1 cup of roughly torn baby spinach. Allow the soup to simmer a couple more minutes for the spinach to wilt and the olives to warm.
7. Season and serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot for a comforting meal.

Notes

• Use vegetable stock for a fully vegetarian and flavorful soup base.
• Green olives add a distinctive salty and tangy note; adjust quantity to taste.
• Orzo cooks quickly; be careful not to overcook to prevent mushiness.
• Coconut cream gives a subtle creaminess but can be substituted with heavy cream for a dairy option.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Green Olive Soup, Vegetarian Soup, Mediterranean Soup, Chickpea Soup, Orzo Soup, Coconut Cream Soup