Print

Green Olive Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant Green Olive Soup is a flavorful and hearty vegetarian dish combining the briny taste of green olives with sundried tomatoes, chickpeas, and tender orzo pasta. Enriched with fresh herbs, coconut cream, and baby spinach, it offers a comforting and nutritious meal perfect for any season.

Ingredients

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 large)
  • 1/2 cup coconut cream
  • 1 cup baby spinach, roughly torn
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat the olive oil and cook onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  2. Add garlic: Stir in the finely chopped garlic cloves and cook for an additional minute until fragrant, taking care not to burn the garlic.
  3. Add tomato paste and herbs: Mix in 2 tablespoons of tomato paste, 2 tablespoons of fresh oregano, and 1 tablespoon of fresh thyme. Cook for 1 to 2 minutes to allow the flavors to meld.
  4. Add sundried tomatoes, chickpeas, orzo, and stock: Pour in the sliced sundried tomatoes, drained chickpeas, 4 ounces of orzo, and 6 cups of vegetable stock. Bring the mixture to a boil over medium-high heat.
  5. Simmer until orzo is tender: Reduce the heat to low and let the soup simmer gently for 10 to 12 minutes, or until the orzo is tender but not mushy.
  6. Add green olives, coconut cream, and spinach: Stir in 1 cup of pitted and halved green olives, 1/2 cup coconut cream, and 1 cup of roughly torn baby spinach. Cook for a couple of minutes until the spinach wilts and the olives are warmed through.
  7. Season and serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve the soup hot for a comforting meal.

Notes

  • To make this soup vegan and dairy-free, coconut cream is used instead of heavy cream.
  • If green olives are not available, mild black olives can be substituted, but they will alter the flavor slightly.
  • For extra protein, you can add cooked chicken or turkey, but this will change the dish from vegetarian.
  • Orzo can be replaced with other small pasta shapes like acini di pepe or small ditalini.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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