Description
Green Olive Soup – a uniquely delicious Mediterranean-inspired soup featuring briny green olives, sun-dried tomatoes, chickpeas, orzo, and a creamy coconut base. This savory, herbaceous soup is comforting, dairy-free, and packed with bold flavors. A must-try for olive lovers!
Ingredients
- Olive oil – 2 tablespoons
- Onion – 1 large, diced
- Garlic cloves – 4, finely chopped
- Tomato paste – 2 tablespoons
- Fresh oregano – 2 tablespoons, chopped
- Fresh thyme – 1 tablespoon, chopped
- Sun-dried tomatoes – 1/2 cup (50 g), sliced
- Chickpeas – 1 can (14 oz / 400 g), drained and rinsed
- Orzo – 4 ounces (120 g)
- Vegetable stock – 6 cups (1.5 l)
- Green olives – 1 cup (125 g), pitted and halved
- Coconut cream – 1/2 cup (120 g)
- Baby spinach – 1 cup (30 g), roughly torn
- Salt and black pepper – to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, oregano and thyme. Cook for 1–2 minutes.
- Add sun-dried tomatoes, chickpeas, orzo and vegetable stock. Bring to a boil, then reduce heat to a simmer.
- Simmer for 10–12 minutes, or until the orzo is tender.
- Stir in green olives, coconut cream and baby spinach. Cook for 2–3 minutes until spinach wilts.
- Season with salt and freshly ground black pepper. Serve hot.
Notes
- Use Castelvetrano or Manzanilla green olives for a milder, buttery flavor – they’re less briny than standard green olives.
- Rinse olives before adding to reduce excess sodium.
- For a creamier texture, blend half the soup with an immersion blender before adding olives.
- Substitute Greek yogurt for coconut cream if you prefer a tangier, non-vegan option.
- Add cooked shredded chicken or sausage for a heartier version.
- Use gluten-free orzo or rice to make this soup gluten-free.
- Leftovers can be refrigerated for up to 5 days (orzo may absorb liquid – add stock when reheating).
- This soup freezes well for up to 3 months (add spinach after thawing and reheating).
- Garnish with fresh herbs, red pepper flakes, and a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Simmer
- Cuisine: Mediterranean