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Green Olive Soup Recipe

Green Olive Soup Recipe
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★★★★★

4.9 from 32 reviews

A hearty and flavorful Green Olive Soup featuring tender orzo, chickpeas, and a blend of fresh herbs simmered in vegetable stock, enriched with coconut cream and vibrant green olives for a creamy, savory finish. Perfect for a comforting vegan meal.

Ingredients

Scale

Main 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
  • 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
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
  2. Add Garlic: Stir in the finely chopped garlic and cook for an additional minute until fragrant.
  3. Incorporate Tomato Paste and Herbs: Mix in the tomato paste, fresh oregano, and thyme. Cook while stirring for 1 to 2 minutes to enhance the flavors.
  4. Add Main Ingredients: Pour in the sundried tomatoes, drained chickpeas, orzo, and vegetable stock. Bring the mixture to a boil.
  5. Simmer the Soup: Reduce heat to a simmer and cook for 10 to 12 minutes, or until the orzo is tender.
  6. Finish with Olives and Greens: Stir in the green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and olives warm through.
  7. Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve hot and enjoy.

Notes

  • Use pitted green olives to avoid an overly salty taste; rinse if necessary.
  • For a nut-free version, coconut cream is a great alternative to dairy cream.
  • The orzo can be substituted with other small pasta shapes if preferred.
  • Make sure to rinse and drain chickpeas well to reduce any canned flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.

Nutrition

Keywords: Green Olive Soup, Vegan Soup, Mediterranean Soup, Orzo Soup, Chickpea Soup, Coconut Cream Soup

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