Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe

Introduction

Green Olive Soup is a vibrant and flavorful dish that combines hearty chickpeas, fresh herbs, and the unique taste of green olives. This comforting soup is easy to prepare and perfect for a nourishing meal any day of the week.

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

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
2. Step 2: Add the chopped garlic and cook for another minute until fragrant.
3. Step 3: Stir in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to release the flavors.
4. Step 4: Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring to a boil, then reduce heat to a simmer.
5. Step 5: Let the soup simmer for 10-12 minutes, or until the orzo is tender.
6. Step 6: Stir in the green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and the olives warm through.
7. Step 7: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot.

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the spinach and olives.
• Swap orzo with small pasta shapes or rice if preferred.
• Add a pinch of chili flakes for a subtle heat boost.
• Use regular cream instead of coconut cream for a richer, non-dairy-free option.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling after adding spinach to maintain its color and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use black olives instead of green olives?

Yes, black olives can be used as a substitute, but they will change the flavor profile slightly, making the soup milder and less tangy.

Is this soup vegan-friendly?

Yes, this recipe is vegan as it uses vegetable stock and coconut cream. Just ensure your stock is free from animal products.

Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe

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★★★★★

4.6 from 56 reviews

A flavorful and hearty Green Olive Soup featuring chickpeas, orzo, and a medley of fresh herbs simmered in vegetable stock, enriched with coconut cream and vibrant green olives. This Mediterranean-inspired soup is easy to prepare, wholesome, and perfect for a comforting meal.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

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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

1. Heat oil and sauté onions. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent, creating a flavorful base for the soup.
2. Add garlic and cook. Stir in the finely chopped garlic and cook for an additional minute until fragrant, ensuring the garlic releases its aroma without burning.
3. Incorporate tomato paste and herbs. Add 2 tablespoons tomato paste, 2 tablespoons fresh oregano, and 1 tablespoon fresh thyme to the pot. Cook for 1-2 minutes to allow the flavors to meld and deepen.
4. Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Pour in 1/2 cup sliced sundried tomatoes, 1 can drained chickpeas, 4 ounces of orzo, and 6 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer to cook gently.
5. Simmer until orzo is tender. Let the soup simmer for 10-12 minutes or until the orzo is tender but still has a slight bite, blending the flavors together.
6. Add green olives, coconut cream, and spinach. Stir in 1 cup of green olives (pitted and halved), 1/2 cup coconut cream, and 1 cup baby spinach. Allow the soup to cook for a couple more minutes until the spinach wilts and the olives warm through.
7. Season and serve. Taste the soup and add salt and freshly ground black pepper as needed. Serve hot, enjoying the rich and fresh Mediterranean flavors.

Notes

• Use pitted green olives to avoid any bitterness and ease of eating.
• Coconut cream adds a subtle richness and slight sweetness balancing the briny olives.
• Sundried tomatoes can be substituted with sun-dried tomato paste if preferred.
• Orzo can be replaced with small pasta like ditalini or even rice for variation.
• For a vegan diet, ensure the vegetable stock used is free from animal products.
• Adjust seasoning last, as olives and sundried tomatoes already add saltiness.

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