Green Olive Soup
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!
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).