Dinner

Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe

Name: Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
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

ByLila Prescott January 3, 2026January 3, 2026

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Introduction

This Green Olive Soup is a vibrant and comforting dish, perfect for a cozy meal. Packed with fresh herbs, chickpeas, and the unique flavor of green olives, it’s both nourishing and flavorful. Ready in just 40 minutes, it’s an inviting option for any day of the week.

A close-up of a bowl filled with creamy orange soup showing three main layers: the soup base which is smooth and light orange in color, floating slices of green olives with some whole and some cut, and scattered small pieces of light green herbs and bits of red, possibly sun-dried tomatoes, spread evenly across the surface. The texture looks rich and slightly thick with visible small chickpeas and bits of white rice mixed inside. The bowl is white with a dark rim and has a silver spoon placed inside it. The dish sits on a white marbled surface with some cookies placed nearby on the upper left side. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.

Step 2: Add the finely chopped garlic and cook for another minute until fragrant.
Step 3: Stir in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to release their flavors.
Step 4: Add the sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer.

Step 5: Let the soup simmer for 10-12 minutes, or until the orzo is tender.
Step 6: Stir in the green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and the olives warm through.
Step 7: Taste and season with salt and freshly ground black pepper as needed. Serve the soup hot.

Tips & Variations

For a richer flavor, use homemade vegetable stock or add a splash of white wine before simmering.
Substitute orzo with small pasta like ditalini or even rice for a different texture.
Add a pinch of red pepper flakes to give the soup a mild kick.

Use regular cream instead of coconut cream if you prefer a dairy option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The orzo may absorb some liquid as it sits; add a splash of vegetable stock or water when reheating if needed to restore the desired consistency.

How to Serve

A white bowl filled with creamy orange soup containing several visible layers of ingredients, including whole chickpeas, chopped green olives with a smooth texture, small pieces of sun-dried tomatoes, bits of cooked white rice, and dark green spinach leaves scattered throughout. A silver spoon is resting inside the bowl on the right side. The bowl is placed on a white marbled surface, partially covered by a light pink cloth near the bottom left, and some light-colored cookies can be seen in the upper left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan as it uses vegetable stock and coconut cream instead of dairy. Just ensure your vegetable stock is vegan-friendly.

Can I prepare this soup in advance?

Absolutely. You can make the soup up to two days ahead and store it refrigerated. Reheat thoroughly before serving, and add fresh spinach at the end of reheating to keep it vibrant.