Warm up with this flavorful Green Olive Soup, a comforting and unique dish that brings Mediterranean vibes to your table. Packed with briny green olives, sun-dried tomatoes, chickpeas, and a creamy coconut broth, this hearty soup is perfect for chilly evenings or when you want a quick, satisfying meal. Ready in under 30 minutes, this Green Olive Soup is easy to make, vegan-friendly, and bursting with tangy, savory goodness. Follow our simple recipe to create this cozy soup that’s sure to become a new favorite!
Why You’ll Love This Green Olive Soup Recipe
This Green Olive Soup is a deliciously unique dish that’s perfect for any soup lover. Here’s why it’s a must-try:
- Quick and Easy: Ready in under 30 minutes, ideal for busy weeknights.
- Bold Flavors: Briny olives, sweet sun-dried tomatoes, and creamy coconut create a tangy, savory masterpiece.
- Hearty and Filling: Chickpeas and orzo make this Green Olive Soup a satisfying meal on its own.
- Vegan-Friendly: Naturally plant-based with a creamy texture from coconut cream.
- Pantry-Friendly: Uses simple ingredients, including that jar of olives in your fridge.
What Makes Green Olive Soup Special?
The Green Olive Soup is a Mediterranean-inspired dish that transforms humble green olives into a star ingredient. The briny, tangy olives pair beautifully with sweet sun-dried tomatoes, aromatic herbs, and a creamy coconut broth, creating a soup that’s both comforting and vibrant. The addition of chickpeas and orzo adds heartiness, while baby spinach brings a fresh, green finish. Perfect for using up pantry staples, this soup is a cozy yet sophisticated option for weeknight dinners or casual gatherings, offering a unique twist on classic comfort food.
Ingredients for Green Olive Soup
To prepare this flavorful Green Olive Soup (serves 4-6), gather these ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 2 tbsp fresh oregano, roughly chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1/2 tsp dried)
- 1/2 cup (50g) sun-dried tomatoes, sliced
- 1 can (14 oz/400g) chickpeas, drained and rinsed
- 4 oz (120g) orzo
- 6 cups (1.5L) vegetable stock
- 1 cup (125g) green olives, pitted and halved (or quartered if large)
- 1/2 cup (120g) coconut cream
- 1 cup (30g) baby spinach, roughly torn
- Salt and freshly ground black pepper, to taste
Ingredient Tips:
- Green Olives: Use pitted olives for easy prep; add a splash of olive brine for extra flavor.
- Sun-Dried Tomatoes: Slice into small pieces for even distribution in this Green Olive Soup.
- Coconut Cream: Adds creaminess; substitute with cashew cream or plant-based heavy cream if preferred.
- Orzo: This small pasta absorbs flavors well; rice or small pasta shapes can work as substitutes.
How to Make Green Olive Soup
Follow these steps to create a cozy Green Olive Soup:
1. Sauté the Aromatics:
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add 1 diced onion and cook for 5 minutes until soft and translucent.
- Stir in 4 chopped garlic cloves and cook for 1 minute until fragrant.
2. Build the Base:
- Add 2 tbsp tomato paste, 2 tbsp fresh oregano, and 1 tbsp fresh thyme.
- Cook for 1-2 minutes, stirring to blend the flavors.
3. Add Main Ingredients:
- Stir in 1/2 cup sliced sun-dried tomatoes, 1 can chickpeas, 4 oz orzo, and 6 cups vegetable stock.
- Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until the orzo is tender.
4. Finish the Soup:
- Stir in 1 cup green olives, 1/2 cup coconut cream, and 1 cup baby spinach.
- Cook for 1-2 minutes until the spinach wilts and the olives are warmed through.
- Taste and adjust seasoning with salt and pepper as needed.
5. Serve:
- Ladle the Green Olive Soup into bowls and serve hot, garnished with extra oregano or a drizzle of olive oil if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: ~320 per serving
Servings: 4-6
Macros per Serving: 40g carbs, 10g protein, 15g fat, 6g fiber
Tips for the Perfect Green Olive Soup
- Don’t Skimp on Olives: Their briny flavor is the heart of this Green Olive Soup, so use generously.
- Cook Aromatics Slowly: Sauté onions and garlic over low heat to unlock their sweet, savory depth.
- Even Tomato Pieces: Slice sun-dried tomatoes small for consistent flavor in every bite.
- Adjust Texture: If the soup thickens too much, add a splash of vegetable stock when reheating.
- Fresh Herbs: Use fresh oregano and thyme for the best flavor, but dried herbs work in a pinch (use half the amount).
Creative Variations for Green Olive Soup
Customize this Green Olive Soup with these delicious twists:
- Grain Swap: Replace orzo with rice, quinoa, or small pasta like ditalini for a different texture.
- Bean Variation: Use cannellini beans or white beans instead of chickpeas for a creamier consistency.
- Greens Boost: Swap spinach for kale or arugula for a heartier green element.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño for a touch of heat.
- Protein Add-In: Stir in shredded chicken or tofu for a more filling soup.
Serving and Presentation Tips
This Green Olive Soup is a versatile dish that shines as a main or side. Try these serving ideas:
- Serve with a warm, crusty baguette, garlic bread, or homemade croutons for dipping.
- Pair with a summer salad like a cucumber dill or Caprese for a light, balanced meal.
- Garnish with a drizzle of olive oil, fresh herbs, or a sprinkle of Parmesan (if not vegan) for an elegant touch.
- Offer as a starter for Mediterranean-inspired mains like grilled fish or vegetable kebabs.
- Serve in rustic bowls with a side of crackers for a cozy, casual dinner.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken; add a splash of broth when reheating.
- Freeze: Freeze in individual portions for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until hot.
- Prep Ahead: Chop onions, garlic, and sun-dried tomatoes in advance to save time during cooking.
FAQs About Green Olive Soup
Can I make this soup ahead of time?
Yes, prepare the Green Olive Soup up to 3 days in advance and store in the fridge. Reheat with a splash of broth to restore consistency.
Is this soup vegan?
Yes, this Green Olive Soup is naturally vegan, using coconut cream and vegetable stock for a plant-based dish.
Can I use different beans in this soup?
Absolutely! Swap chickpeas for cannellini beans, white beans, or lentils for a different texture or flavor.
What can I serve with this soup?
Pair with crusty bread, a summer salad, or crackers for a complete meal. It’s also great as a starter for Mediterranean mains.
Can I make this soup gluten-free?
Yes, replace orzo with gluten-free rice, quinoa, or a gluten-free pasta to make this Green Olive Soup gluten-free.
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Conclusion
This Green Olive Soup is a cozy, flavorful dish that brings Mediterranean comfort to your table with minimal effort. Perfect for weeknight dinners, chilly evenings, or using up pantry staples, it’s hearty, vegan, and packed with unique flavors. Try this recipe today and enjoy a warm, tangy bowl of goodness that’s sure to become a staple in your kitchen!
Green Olive Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 4 garlic cloves finely chopped
- 2 tbsp tomato paste
- 2 tbsp fresh oregano roughly chopped (or 1 tsp dried)
- 1 tbsp fresh thyme chopped (or 1/2 tsp dried)
- 1/2 cup 50g sun-dried tomatoes, sliced
- 1 can 14 oz/400g chickpeas, drained and rinsed
- 4 oz 120g orzo
- 6 cups 1.5L vegetable stock
- 1 cup 125g green olives, pitted and halved (or quartered if large)
- 1/2 cup 120g coconut cream
- 1 cup 30g baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Instructions
Sauté the Aromatics:
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add 1 diced onion and cook for 5 minutes until soft and translucent.
- Stir in 4 chopped garlic cloves and cook for 1 minute until fragrant.
Build the Base:
- Add 2 tbsp tomato paste, 2 tbsp fresh oregano, and 1 tbsp fresh thyme.
- Cook for 1-2 minutes, stirring to blend the flavors.
Add Main Ingredients:
- Stir in 1/2 cup sliced sun-dried tomatoes, 1 can chickpeas, 4 oz orzo, and 6 cups vegetable stock.
- Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, until the orzo is tender.
Finish the Soup:
- Stir in 1 cup green olives, 1/2 cup coconut cream, and 1 cup baby spinach.
- Cook for 1-2 minutes until the spinach wilts and the olives are warmed through.
- Taste and adjust seasoning with salt and pepper as needed.
Serve:
- Ladle the Green Olive Soup into bowls and serve hot, garnished with extra oregano or a drizzle of olive oil if desired.
Notes
- Don’t Skimp on Olives: Their briny flavor is the heart of this Green Olive Soup, so use generously.
- Cook Aromatics Slowly: Sauté onions and garlic over low heat to unlock their sweet, savory depth.
- Even Tomato Pieces: Slice sun-dried tomatoes small for consistent flavor in every bite.
- Adjust Texture: If the soup thickens too much, add a splash of vegetable stock when reheating.
- Fresh Herbs: Use fresh oregano and thyme for the best flavor, but dried herbs work in a pinch (use half the amount).
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