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Green Olive Soup Recipe

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★★★★★

5 from 51 reviews

This vibrant Green Olive Soup combines the savory flavors of green olives, sundried tomatoes, and fresh herbs with chickpeas and orzo in a creamy, comforting broth. Enriched with coconut cream and baby spinach, this soup offers a delicious and nourishing meal perfect for any season.

Ingredients

Scale

Base

  • 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

Core Ingredients

  • 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)

Finishing Touches

  • ½ cup (120 g) coconut cream
  • 1 cup (30 g) baby spinach, roughly torn
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons 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. Incorporate Herbs and Tomato Paste: Mix in 2 tablespoons tomato paste, 2 tablespoons fresh oregano, and 1 tablespoon fresh thyme, letting them cook together for 1-2 minutes to release their flavors.
  4. Add Main Ingredients: Add ½ cup sundried tomatoes, 1 can drained chickpeas, 4 ounces orzo, and 6 cups vegetable stock to the pot. Bring the mixture to a boil.
  5. Simmer: Reduce heat to low and let the soup simmer for 10-12 minutes or until the orzo is tender.
  6. Finish Soup: Stir in 1 cup green olives, ½ cup coconut cream, and 1 cup baby spinach. Allow the spinach to wilt and olives to warm for about 2 minutes.
  7. Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed, then serve hot.

Notes

  • Use pitted green olives to avoid any unintended bitterness from pits.
  • For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
  • Adjust the amount of coconut cream to modify the soup’s creaminess.
  • Adding a squeeze of lemon juice before serving can brighten the flavors.

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

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