Name: Green Olive Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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

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Introduction

This Green Olive Soup is a vibrant and comforting dish perfect for any season. Packed with nutritious ingredients like chickpeas, spinach, and sundried tomatoes, it offers a delicious twist with the creamy addition of coconut cream and briny green olives.

A deep bowl filled with a creamy orange soup dotted with green olive slices, whole green olives, small chickpeas, and scattered fresh green herb leaves, all giving a mix of smooth and chunky textures. The soup also has small bits of red sun-dried tomatoes and finely chopped dark green spinach leaves, adding color contrast. A metal spoon rests inside the bowl. Nearby, a smaller white bowl contains whole green olives. Two pieces of sliced biscuit with a light golden-brown color sit beside the bowl on a pale pink cloth with black trimmed edges, all placed on a white marbled textured surface sprinkled lightly with green herbs. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a spicier version, add a pinch of chili flakes when stirring in the tomato paste and herbs.
Swap orzo for small pasta shapes like ditalini or acini di pepe if preferred.
Use kalamata olives instead of green olives for a deeper olive flavor.
To make this soup vegan, ensure your vegetable stock contains no animal products and use coconut cream as specified.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. If the soup thickens too much during storage, add a splash of vegetable stock or water when reheating.

How to Serve

The dish is a creamy soup served in a white bowl with a dark rim. It has a thick, orange-yellow base filled with sliced green olives, whole green olives, chickpeas, wilted green spinach leaves, and small pieces of sun-dried tomatoes. There are also small bits of pale rice scattered throughout, adding texture. A silver spoon rests inside the bowl at the right edge. In the background, there is a white bowl filled with whole green olives and a cracker partially visible on the side, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs work wonderfully in this recipe and provide a bright, fresh flavor. Just be sure to measure accordingly; use about three times the amount of fresh herbs as dried herbs.

Is this soup gluten-free?

Traditional orzo contains gluten, so to make this soup gluten-free, substitute the orzo with a gluten-free pasta or omit it entirely and add extra vegetables or legumes for texture.