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Green Olive Soup Recipe

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4 from 22 reviews

A vibrant and hearty Green Olive Soup combining the rich flavors of green olives, sundried tomatoes, and fresh herbs with chickpeas and orzo in a creamy coconut-infused vegetable broth. This comforting soup is perfect for a wholesome meal and packs a delightful Mediterranean-inspired taste.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Base 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

Soup Ingredients

  • 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

Seasoning

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat Olive Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent, creating a flavorful base for the soup.
  2. Add Garlic: Add the finely chopped garlic to the pot and cook for an additional minute until fragrant, enhancing the aromatic profile of the soup.
  3. Incorporate Tomato Paste and Herbs: Stir in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to deepen the flavors and combine the ingredients thoroughly.
  4. Add Sundried Tomatoes, Chickpeas, Orzo, and Stock: Mix in the sliced sundried tomatoes, drained chickpeas, orzo, and vegetable stock. Bring the mixture to a boil to activate the cooking process for the orzo.
  5. Simmer the Soup: Reduce the heat to a simmer and let the soup cook gently for 10-12 minutes, or until the orzo is tender and has absorbed much of the broth’s flavor.
  6. Finish with Olives, Coconut Cream, and Spinach: Stir in the green olives, coconut cream, and baby spinach. Allow the spinach to wilt and the olives to warm through for a couple of minutes, enriching the texture and creaminess of the soup.
  7. Season: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed before serving.

Notes

  • Use pitted green olives for easier eating; quarter larger olives to better distribute their flavor.
  • Sundried tomatoes add sweetness and depth; soak dry ones in warm water if needed before slicing.
  • If coconut cream isn’t available, full-fat coconut milk can be used but may yield a slightly thinner soup.
  • For vegan and vegetarian diets, ensure the vegetable stock is plant-based.
  • Orzo can be substituted with other small pasta shapes if desired.
  • Adjust the soup thickness by adding more or less vegetable stock according to preference.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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