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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/green-olive-soup-recipe/