Soup has a way of comforting both the stomach and the soul. Among the vast variety of soups worldwide, Green Olive Soup stands out for its unique blend of Mediterranean flavors. Imagine the briny tang of green olives meeting the earthy richness of chickpeas, the subtle sweetness of sundried tomatoes, and the creaminess of coconut—this combination creates a soup that is both hearty and refreshing.
I first discovered this soup on a crisp evening when I was craving something warm yet different from the usual tomato or chicken soups. The aroma of garlic, fresh herbs, and tomato paste filling the kitchen instantly drew everyone in. What I loved most was how versatile this soup is—it works as a light lunch, a starter for dinner, or even a vegetarian-friendly main course. It’s a testament to how simple ingredients, treated with care, can produce something truly extraordinary.
Whether you’re a seasoned cook or just looking to try something new, this Green Olive Soup will bring a fresh, aromatic touch to your table. The combination of olives, chickpeas, and orzo ensures a satisfying meal that’s as nourishing as it is flavorful.
Recipe Overview
Green Olive Soup is a Mediterranean-inspired dish that balances savory, tangy, and creamy flavors. With tender orzo, briny olives, creamy coconut, and fresh spinach, it offers a hearty yet light meal that’s perfect for any occasion. Quick to prepare, vegetarian-friendly, and packed with nutrients, this soup delivers comfort and taste in every spoonful.
Ingredients & Instructions
Here’s how to make this deliciously green, creamy, and wholesome soup from scratch.
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 onion and cook until soft and translucent, about 5-7 minutes. This step releases the natural sweetness of the onion, forming the flavor base of your soup.
Add garlic and sauté for another minute until fragrant, taking care not to burn it. Garlic is essential for adding depth and aroma to the soup.
2. Add Tomato Paste and Herbs
Stir in the tomato paste, oregano, and thyme. Cook for 1–2 minutes, letting the tomato paste caramelize slightly and the herbs release their oils. This step intensifies the flavors and brings a rich, aromatic base to the soup.
3. Combine Main Ingredients
Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Simmer for 10–12 minutes, or until the orzo is tender. Stir occasionally to prevent sticking and ensure even cooking. The chickpeas provide protein and a creamy texture, while the orzo adds a comforting, pasta-like element.
4. Finish the Soup
Stir in the green olives, coconut cream, and baby spinach. Cook just until the spinach wilts and the olives are warmed through. The coconut cream gives the soup a subtle richness, balancing the saltiness of the olives.
Season with salt and freshly ground black pepper to taste. Taste as you go—green olives can be salty, so adjust seasoning accordingly.
5. Serve
Ladle the soup into bowls and serve hot. Pair it with warm crusty bread or a side salad for a complete Mediterranean-inspired meal.
Tip: For extra freshness, sprinkle a bit of chopped parsley or a squeeze of lemon before serving.
Cooking Tips & Variations
1. Protein Boost
Add extra chickpeas or white beans for additional protein, or top with shredded cooked chicken for a non-vegetarian twist.
2. Pasta Alternatives
While orzo is traditional, small pasta shapes like ditalini or acini di pepe work well too. For gluten-free options, use quinoa or rice-shaped pasta.
3. Cream Variations
Coconut cream adds richness, but for a dairy version, substitute with heavy cream or half-and-half.
4. Herb Flexibility
Experiment with herbs based on your pantry: basil, marjoram, or rosemary can complement the soup beautifully. Fresh herbs always enhance flavor more than dried.
5. Make Ahead & Storage
This soup keeps well in the refrigerator for up to 4 days. Reheat gently over medium-low heat to avoid overcooking the spinach. It can also be frozen for up to 2 months, though fresh spinach is best added during reheating to maintain its color and texture.
Serving Suggestions
- Serve with warm, crusty bread for dipping.
- Add a light Mediterranean salad for a balanced meal.
- Garnish with a drizzle of extra virgin olive oil or a sprinkle of fresh herbs for visual appeal and enhanced flavor.
The combination of textures—tender orzo, creamy coconut, briny olives, and soft spinach—makes this soup both comforting and elegant. It works as a starter or a main course, depending on your portion size.
Green Olive Soup is a vibrant, aromatic, and nutrient-packed dish that brings a taste of the Mediterranean into your kitchen. Its harmonious mix of green olives, chickpeas, sundried tomatoes, and coconut cream creates a soup that is both satisfying and unique. Easy to make and versatile, it’s perfect for weeknight dinners, cozy lunches, or as a standout starter for guests.
This soup demonstrates how simple ingredients, thoughtfully combined, can produce a dish full of depth and flavor. Whether you’re a vegetarian, a fan of Mediterranean cuisine, or simply seeking a healthy, comforting bowl, Green Olive Soup is a must-try recipe that will quickly earn a place in your regular rotation.
FAQs
1. Can I make this soup ahead of time?
Yes! It can be prepared a day in advance and reheated. Add spinach just before serving for the best texture.
2. Can I freeze Green Olive Soup?
Absolutely. Freeze without the spinach for up to 2 months. Add fresh spinach when reheating.
3. Can I use canned tomatoes instead of sundried tomatoes?
Yes, though sundried tomatoes provide a concentrated sweetness and depth. Use about ½ cup chopped canned tomatoes as a substitute.
4. How do I make this soup vegan?
It’s already mostly vegan; just ensure your vegetable stock is vegan-friendly and use coconut cream as directed.
5. Can I adjust the saltiness from the olives?
Yes, rinse olives well before adding them, and taste the soup before adding additional salt.
Green Olive Soup is a creamy, Mediterranean-inspired dish with chickpeas, orzo, and green olives. Hearty, flavorful, and easy to make, perfect for weeknight dinners.
