Description
A hearty and flavorful Green Olive Soup featuring tender orzo, creamy coconut, and vibrant fresh herbs, perfect for a comforting vegetarian meal.
Ingredients
Scale
Vegetables and Herbs
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 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)
Pantry & Canned Goods
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces orzo pasta
- 6 cups vegetable stock
- 1/2 cup coconut cream
Seasoning
- Salt, to taste
- 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 soft and translucent.
- Add garlic: Stir in the finely chopped garlic and cook for another minute until fragrant.
- Incorporate herbs and tomato paste: Add tomato paste, fresh oregano, and thyme to the pot, cooking for 1-2 minutes to blend flavors.
- Add main ingredients: Pour in sundried tomatoes, drained chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then lower heat to a simmer.
- Simmer soup: Allow the soup to simmer for 10-12 minutes, or until the orzo is tender and cooked through.
- Finish soup: Stir in green olives, coconut cream, and baby spinach. Let it cook for another 2 minutes so the spinach wilts and the olives warm.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy.
Notes
- Use vegetable stock to keep the soup vegetarian and flavorful.
- Green olives add a distinctive tangy flavor—use pitted ones for ease of eating.
- Coconut cream gives a rich, creamy texture and subtle sweetness without dairy.
- Orzo cooks quickly; avoid overcooking to prevent mushiness.
- Feel free to substitute fresh herbs with 1 teaspoon dried oregano and thyme if fresh are unavailable.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: green olive soup, vegetarian soup, Mediterranean soup, orzo soup, chickpea soup, coconut cream soup, healthy soup
