Description
This vibrant Green Olive Soup is a savory, hearty blend of fresh herbs, sundried tomatoes, chickpeas, and tender orzo simmered in a rich vegetable stock. Highlighted by the unique addition of green olives and creamy coconut cream, this Mediterranean-inspired soup is both comforting and packed with flavor. Perfect as a nutritious lunch or light dinner, it balances plant-based ingredients with fragrant herbs and a hint of tanginess from the olives.
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
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
- Add Garlic: Stir in the finely chopped garlic and cook for an additional minute until fragrant, releasing its aroma.
- Add Herbs and Tomato Paste: Mix in the tomato paste, fresh oregano, and thyme. Cook this mixture for 1-2 minutes to enhance the flavors and blend the ingredients well.
- Combine Main Ingredients: Add the sliced sundried tomatoes, drained chickpeas, orzo, and vegetable stock to the pot. Stir well, then bring the mixture to a rolling boil.
- Simmer Soup: Reduce the heat to a gentle simmer and cook for 10 to 12 minutes, or until the orzo is tender and cooked through.
- Finish Soup: Stir in the green olives, coconut cream, and baby spinach. Allow the spinach to wilt and the olives to warm for a couple of minutes.
- Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as desired. Serve the soup hot for a comforting meal.
Notes
- You can substitute orzo with other small pasta types or rice if preferred.
- If green olives are very large, quarter them for better texture and easier eating.
- For a spicier twist, add a pinch of chili flakes when sautéing the onions.
- Use low-sodium vegetable stock to control salt content.
- The soup freezes well; reheat gently on stovetop, adding extra coconut cream if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: green olive soup, Mediterranean soup, vegetarian soup, chickpea soup, orzo soup, coconut cream soup, healthy soup recipe
