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; ½ cup (50 g) sundried tomatoes, sliced; 1 can (14 oz / 400 g) chickpeas, drained and rinsed; 4 ounces (120 g) orzo; 6 cups (1.5 l) vegetable stock; 1 cup (125 g) green olives, pitted and halved (or quartered if very large); ½ cup (120 g) coconut cream; 1 cup (30 g) baby spinach, roughly torn; Salt and freshly ground black pepper to taste

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Introduction

This Green Olive Soup is a comforting and flavorful dish perfect for any season. Combining the briny tang of green olives with hearty chickpeas and orzo, it’s both nourishing and delicious. Made with fresh herbs and a touch of coconut cream, this soup offers a delightful twist on a classic recipe.

A blue bowl filled with a creamy orange soup that contains sliced green olives, small beans, bits of sun-dried tomatoes, and chopped green leafy herbs, with a silver spoon resting inside the bowl on the right side; next to the bowl on the left are two slices of bread with a light golden crust, above the bowl is a small white bowl full of whole green olives, all placed on a white marbled surface with some green leaves scattered around, and a pale pink cloth with black trim under the bread. 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
½ cup (50 g) sundried tomatoes, sliced
1 can (14 oz / 400 g) chickpeas, drained and rinsed
4 ounces (120 g) orzo
6 cups (1.5 l) vegetable stock
1 cup (125 g) green olives, pitted and halved (or quartered if very large)
½ cup (120 g) coconut cream
1 cup (30 g) baby spinach, roughly torn
Salt and freshly ground black pepper to taste

Instructions

Step 1: Heat 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 an additional minute until fragrant.
Step 3: Stir in tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to combine the flavors.
Step 4: Add 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 10-12 minutes, or until the orzo is tender.
Step 6: Stir in green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and the olives are warmed through.
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 spinach and olives.
Substitute orzo with small pasta shapes like ditalini or acini di pepe if desired.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
If you prefer a less briny taste, rinse the olives briefly in warm water before adding.

Storage

Store 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 when reheated, add a little vegetable stock or water to loosen it.

How to Serve

The image shows a close-up of a creamy orange soup served in a round white bowl with a dark rim, placed on a white marbled surface. The soup has several layers of ingredients visible, including sliced light green olives scattered on top, chickpeas, and small bits of sun-dried tomatoes lending some red accents. There are also fresh green leafy herbs and small green herb leaves sprinkled across the surface. A silver spoon rests inside the bowl on the right side, partly immersed in the soup. In the background, there is a white bowl full of whole green olives, slightly out of focus, sitting on the same 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 black olives instead of green olives?

Yes, black olives can be used as a substitute, but keep in mind they have a different flavor and are less tangy than green olives. Adjust seasoning as needed.

Is this soup suitable for vegans?

Absolutely. This recipe is vegan-friendly as it uses vegetable stock, coconut cream, and no animal products.