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Green Olive Soup Recipe

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★★★★★

4.9 from 94 reviews

A vibrant and flavorful Green Olive Soup featuring a delightful combination of green olives, chickpeas, sundried tomatoes, and fresh herbs simmered with orzo and spinach in a rich vegetable broth, finished with creamy coconut cream for a comforting and nourishing meal.

Ingredients

Scale

Base Ingredients

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

Flavorings & Herbs

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

Soup 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)
  • 1/2 cup coconut cream
  • 1 cup baby spinach, roughly torn

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the olive oil and cook onions: Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
  2. Add garlic: Stir in the finely chopped garlic and cook for another minute until fragrant.
  3. Add tomato paste and herbs: Mix in the tomato paste, fresh oregano, and thyme, cooking for 1-2 minutes to release their flavors.
  4. Add main soup components: Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring everything to a boil.
  5. Simmer the soup: Reduce heat to a simmer and let the soup cook for 10-12 minutes until the orzo is tender.
  6. Finish with olives, coconut cream, and spinach: Stir in the green olives, coconut cream, and baby spinach. Allow the spinach to wilt and olives to warm for a couple of minutes.
  7. Season and serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve hot.

Notes

  • For a richer flavor, use a high-quality vegetable stock or homemade broth.
  • If you prefer a thicker texture, puree a portion of the soup before adding the olives and spinach.
  • Green olives vary in saltiness; adjust salt accordingly to your preference.
  • Orzo can be substituted with other small pasta or grains like rice or barley.
  • The soup is naturally gluten-free if you use gluten-free orzo or substitute with a gluten-free grain.

Keywords: green olive soup, vegetarian soup, Mediterranean soup, chickpea soup, orzo soup, coconut cream soup, healthy soup recipe

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