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Green Olive Soup Recipe

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4 from 68 reviews

A hearty and flavorful Green Olive Soup combining the briny taste of green olives with sundried tomatoes, chickpeas, and fresh herbs. This vegetarian soup is enriched with creamy coconut cream and nutritious spinach, making it a comforting and wholesome meal perfect for any day.

Ingredients

Base Ingredients

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

Herbs & Flavorings

  • 2 tablespoons tomato paste
  • 2 tablespoons fresh oregano, roughly chopped
  • 1 tablespoon fresh thyme, chopped
  • ½ cup (50 g) sundried tomatoes, sliced

Main Ingredients

  • 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 Ingredients

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

Instructions

  1. Heat Olive Oil and Cook Onion: Start by heating 2 tablespoons of 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: Add the finely chopped garlic cloves and cook for another minute until fragrant.
  3. Add Tomato Paste and Herbs: Stir in 2 tablespoons of tomato paste, fresh oregano, and thyme, cooking for 1 to 2 minutes to release their flavors.
  4. Add Sundried Tomatoes, Chickpeas, Orzo, and Stock: Add the sliced sundried tomatoes, rinsed chickpeas, orzo, and vegetable stock to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
  5. Simmer Soup: Let the soup simmer gently for 10 to 12 minutes, or until the orzo is tender and cooked through.
  6. Add Olives, Coconut Cream, and Spinach: Stir in the green olives, coconut cream, and baby spinach. Allow the spinach to wilt and olives to warm up for about 2 minutes.
  7. Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot for a delicious and comforting meal.

Notes

  • You can substitute orzo with other small pasta shapes if preferred.
  • For a spicier version, add a pinch of red chili flakes with the garlic.
  • If you want a creamier texture, blend a portion of the soup before adding the spinach and olives.
  • This soup freezes well; reheat gently on the stovetop to preserve flavors.
  • Use low-sodium vegetable stock to control salt levels.

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