Imagine a bowl of soup that is bright, flavorful, and heartwarming—a soup that feels like a Mediterranean escape in every spoonful. Green Olive Soup is exactly that kind of dish. With its tangy green olives, tender chickpeas, delicate orzo, and creamy coconut finish, it’s a bowl of comfort that surprises and delights the palate.
Soups have a magical way of bringing people together. They’re easy to prepare, versatile, and perfect for any occasion—from a cozy weeknight dinner to an elegant starter for a dinner party. Green Olive Soup takes ordinary ingredients and elevates them into a vibrant, flavorful experience. The combination of herbs like oregano and thyme, the richness of coconut cream, and the briny pop of green olives creates a harmony of flavors that’s both comforting and sophisticated. This soup is perfect for vegetarians and can easily become vegan-friendly, making it a universally appealing dish.
Whether you’re a seasoned cook or a novice looking to impress, this recipe will guide you to a soup that is satisfying, nourishing, and beautifully Mediterranean.
Recipe Overview
Green Olive Soup is a hearty, herb-infused soup featuring chickpeas, orzo, and sundried tomatoes in a savory vegetable broth. Brimming with fresh herbs, creamy coconut, and vibrant green olives, this soup balances tanginess, richness, and a touch of Mediterranean flair. Quick to make, flavorful, and satisfying, it’s a perfect choice for lunch, dinner, or even a light starter.
Ingredients & Instructions
Here’s a detailed breakdown of the ingredients and step-by-step instructions to create this vibrant soup.
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
- ½ cup sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces (120 g) orzo
- 6 cups (1.5 l) vegetable stock
- 1 cup (125 g) green olives, pitted and halved
- ½ cup (120 g) coconut cream
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. This creates a flavorful base for your soup.
Add the garlic and cook for another minute until fragrant. Garlic should be aromatic but not browned, as burnt garlic can turn bitter.
2. Build the Flavor
Stir in the tomato paste, oregano, and thyme. Cook for 1-2 minutes to release the aromatic oils and deepen the flavor of the tomato paste. This step intensifies the richness of the broth and infuses the soup with herbaceous notes.
3. Add Core Ingredients
Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
Simmer for about 10-12 minutes, or until the orzo is tender and has absorbed some of the flavorful broth.
4. Finish the Soup
Stir in the green olives, coconut cream, and baby spinach. Allow the spinach to wilt and the olives to warm through, creating a creamy and slightly tangy finish.
Taste and adjust seasoning with salt and freshly ground black pepper as needed.
5. Serve
Serve hot in bowls with a drizzle of extra coconut cream or a sprinkle of fresh herbs for a bright finishing touch. This soup pairs beautifully with crusty bread or a light salad for a complete Mediterranean-inspired meal.
Cooking Tips & Variations
1. Boost the Protein
While chickpeas are hearty and protein-rich, you can add cannellini beans or lentils for extra texture and protein variety.
2. Experiment with Herbs
Fresh herbs elevate this soup. Try basil, parsley, or tarragon for a slightly different flavor profile.
3. Spice It Up
Add a pinch of red chili flakes or a few drops of smoked paprika to give the soup a subtle kick without overpowering the delicate flavors.
4. Coconut Cream Substitutes
If you prefer a lighter or less coconutty flavor, substitute heavy cream or cashew cream for the coconut cream.
5. Gluten-Free Option
Use gluten-free orzo or substitute with quinoa or rice for a gluten-free version. The texture will differ slightly, but it remains delicious.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftover soup in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Serving Suggestions
- Serve with crusty artisan bread for dipping.
- Add a side salad with lemon vinaigrette to balance the richness of the coconut cream.
- Garnish with toasted pine nuts or fresh parsley for extra texture and flavor.
Green Olive Soup is a deliciously vibrant, Mediterranean-inspired soup that’s both nourishing and satisfying. Its combination of tangy green olives, creamy coconut, tender chickpeas, and tender orzo creates a complex flavor that is deceptively simple to make. Perfect for weeknights, lunch, or as a stunning starter for guests, this soup proves that healthy can also be indulgent and comforting.
With fresh herbs, wholesome ingredients, and the flexibility to adapt to dietary preferences, Green Olive Soup is an easy way to bring Mediterranean flavors to your table. Cozy, flavorful, and heartwarming—this is a soup you’ll want to make again and again.
FAQs
1. Can I make this soup vegan?
Yes! Use vegetable stock and coconut cream as written for a fully vegan dish.
2. Can I use canned or frozen spinach?
Yes, but fresh baby spinach is ideal for texture and flavor.
3. How can I make it gluten-free?
Use gluten-free orzo or substitute with rice or quinoa.
4. Can I prepare this soup ahead of time?
Absolutely. Assemble and refrigerate for up to a day before cooking.
5. What pairs well with Green Olive Soup?
Crusty bread, light salads, or a sprinkling of fresh herbs and toasted nuts work beautifully.
Green Olive Soup is a Mediterranean-inspired, creamy, and flavorful soup with chickpeas, orzo, green olives, and coconut cream. Quick, hearty, and vegetarian-friendly!