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Green Olive Soup Recipe

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★★★★★

4.7 from 72 reviews

A hearty and flavorful Green Olive Soup featuring a blend of fresh herbs, sundried tomatoes, chickpeas, and green olives in a creamy vegetable broth enriched with coconut cream and baby spinach.

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

Main 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)
  • ½ cup (120 g) coconut cream
  • 1 cup (30 g) baby spinach, roughly torn

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the finely chopped garlic and cook for another 1-2 minutes until fragrant.
  2. Add Tomato Paste and Herbs: Stir in the tomato paste, fresh oregano, and fresh thyme. Cook for 2-3 minutes to allow the flavors to meld and the tomato paste to caramelize lightly.
  3. Add Sundried Tomatoes and Chickpeas: Incorporate the sliced sundried tomatoes along with the drained and rinsed chickpeas. Stir well to combine all ingredients.
  4. Add Orzo and Vegetable Stock: Pour in the vegetable stock and add the orzo. Increase heat to bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 10-12 minutes or until the orzo is tender.
  5. Add Green Olives and Coconut Cream: Stir in the green olives and coconut cream, mixing thoroughly to create a creamy texture. Simmer for an additional 3-5 minutes to heat through and blend the flavors.
  6. Finish with Spinach and Seasoning: Add the torn baby spinach to the soup and cook until just wilted, about 2 minutes. Season with salt and freshly ground black pepper to taste.
  7. Serve: Ladle the soup into bowls and serve hot as a comforting and nutritious meal.

Notes

  • For a smoother texture, blend part or all of the soup before adding the spinach.
  • Green olives can be substituted with black olives if preferred, though this will alter the flavor profile.
  • Use low-sodium vegetable stock to control the sodium content.
  • Orzo can be replaced with rice or small pasta shapes if desired.
  • Add a squeeze of lemon juice before serving to brighten the flavors.

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

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