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Green Olive Soup Recipe

Green Olive Soup Recipe
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★★★★★

5.3 from 13 reviews

A vibrant and hearty Green Olive Soup featuring a medley of fresh herbs, chickpeas, sundried tomatoes, and tender orzo in a flavorful vegetable broth, enriched with creamy coconut and nutritious baby spinach for a comforting and healthy meal.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste

Herbs and Vegetables

  • 2 tablespoons fresh oregano, roughly chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 cup sundried tomatoes, sliced
  • 1 cup baby spinach, roughly torn
  • 1 cup green olives, pitted and halved (or quartered if very large)

Proteins and Grains

  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 4 ounces orzo

Liquids and Creams

  • 6 cups vegetable stock
  • 1/2 cup coconut cream

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent, stirring occasionally to prevent burning.
  2. Add garlic: Stir in the finely chopped garlic cloves and cook for another minute, until fragrant and aromatic, but not browned.
  3. Incorporate tomato paste and herbs: Add the tomato paste, fresh oregano, and thyme to the pot. Cook for 1-2 minutes to allow the flavors to meld and the tomato paste to deepen in flavor.
  4. Add main ingredients and stock: Stir in the sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring the mixture to a boil on high heat, then reduce to a gentle simmer.
  5. Simmer the soup: Let the soup simmer gently for 10-12 minutes, or until the orzo is tender and cooked through.
  6. Finish with olives, coconut cream, and spinach: Stir in the halved green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and the 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 for a comforting meal.

Notes

  • Use low-sodium vegetable stock to control the salt content.
  • For a gluten-free version, substitute orzo with gluten-free pasta or rice.
  • Coconut cream adds a subtle sweetness and creaminess, but can be omitted or replaced with a dairy alternative if preferred.
  • Adjust the quantity of olives depending on your taste preference; green olives add a distinct briny flavor.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: Green Olive Soup, vegetarian soup, Mediterranean soup, chickpea soup, orzo soup, coconut cream soup, healthy soup recipe

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