Introduction
Wander through a spice market at dusk and you’ll find bowls of emerald brine and coconut cream next to smoking skewers — that’s the spirit of this Green Olive Soup. This recipe is a street-food love letter to bold, briny flavors and sun-soaked herbs, and if you’re the sort who enjoys playful green recipes, you might also get a kick from the Jolly Green Grinch Oreo Balls.
Why make this recipe
Because soup should surprise you: silky coconut cream, tangy green olives, chewy orzo, and chickpeas roll together like a coastal caravan of flavors. It’s fast, sturdy, and exotic without being fussy — great for weeknights, impressive for guests, and very Instagrammable if you like your bowls with a wink.
How to make Green Olive Soup
Imagine you’re on a ferry between Mediterranean harbors: onions sweat like sun-baked pavements, herbs dance like street musicians, and olives sing salty refrains. Sauté aromatics, fold in tomato paste and herbs, then add sundried tomatoes, chickpeas, orzo, and stock. Let the orzo plump, finish with coconut cream and spinach, and the soup transforms from humble to cinematic. If you want a playful green companion for dessert after this savory adventure, see the whimsical Jolly Green Grinch Oreo Balls for inspiration on green-themed treats.
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 (50 g) 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 (or quartered if very large)
- 1/2 cup (120 g) coconut cream
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Directions:
Start by heating up some olive oil in a big pot over medium heat. Throw in the diced onion and cook it for about 5 minutes until it is soft and translucent. Add the garlic and cook for another minute, until fragrant. Stir in the tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes. Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer for about 10-12 minutes, or until the orzo is tender. Stir in the green olives, coconut cream, and baby spinach. Just give it a couple of minutes for the spinach to wilt and the olives to warm up. Taste and adjust seasoning as needed, then serve hot.
How to serve Green Olive Soup
Ladle into deep bowls with a swirl of extra coconut cream and a scatter of chopped fresh oregano. Serve with crusty sourdough or warm pita that’s been blistered and rubbed with garlic. For street-food vibes, top with quick-pickled red onions or a few chili flakes for heat — eat with your hands, slurp with intent, smile like you’ve found a hidden night market.
How to store Green Olive Soup
Cool completely, then refrigerate in an airtight container for up to 3 days. Orzo will continue to soak up broth, so when reheating, add a splash of stock or water to loosen the texture and stir in a touch more coconut cream if it feels dry. This soup freezes, but note the orzo can become softer after thawing; consider freezing the base (before adding orzo) for a firmer result.
Tips to make Green Olive Soup
- Use good olives: briny, firm green olives make the soup sing — don’t use overly soft jarred varieties.
- Balance the brine: if the olives are very salty, rinse briefly and taste before seasoning.
- Texture control: if you prefer a silkier mouthfeel, blitz half the soup with a stick blender and return it to the pot. For a heartier texture, leave it chunky.
- Greens last-minute: add spinach at the end so it keeps that fresh, street-vendor snap.
- For green-themed menus, pair with a Southern-style side like a Southern-style green bean casserole to lean into comforting, vegetal contrasts.
Variations (if any)
- Mediterranean: swap coconut cream for crème fraîche and add lemon zest for a tang-forward finish.
- Vegan boost: add roasted artichoke hearts or more chickpeas for heft.
- Spicy street twist: fry sliced chorizo or smoky paprika oil and drizzle over each bowl.
- Smooth and creamy: blend half the soup for a velvety base, then fold in whole chickpeas and olives for bite.
FAQs
Q: Can I use another small pasta instead of orzo?
A: Yes — tiny pasta like acini di pepe or Israeli couscous works, but cooking times will vary. Adjust simmer time accordingly.
Q: Is coconut cream a strong flavor in this soup?
A: It adds silkiness and a subtle sweetness that softens the brine; if you prefer less coconut flavor, use half coconut cream and half plain unsweetened milk or light coconut milk.
Q: How can I reduce saltiness if my olives are too salty?
A: Rinse the olives briefly, add additional unsalted stock, or include a peeled, diced potato early in the simmer to absorb excess salt (remove before serving if desired).
Q: Can I make this gluten-free?
A: Swap the orzo for cooked quinoa or gluten-free small pasta. Texture will change but the flavor profile holds.
Q: Will the soup keep long in the freezer?
A: Up to 2 months is fine; for best texture, freeze before adding orzo and spinach, then cook them fresh when reheating.
Conclusion
If you want to compare notes or explore another rendition of this verdant bowl, read the thoughtful take on Green Olive Soup on Exploring Vegan for a vegan perspective. For a nostalgic, regional spin and a blog-style playback of the recipe’s history, check out the classic version from the Boise Foodie Guild’s Green Olive Soup.
Green Olive Soup
Ingredients
Method
- Heat olive oil in a big pot over medium heat.
- Add diced onion and cook for about 5 minutes until soft and translucent.
- Stir in garlic and cook for another minute until fragrant.
- Add tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes.
- Stir in sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil.
- Reduce heat to a simmer and let it cook for about 10-12 minutes, or until orzo is tender.
- Stir in green olives, coconut cream, and baby spinach.
- Let the spinach wilt and olives warm up for a couple of minutes.
- Taste and adjust seasoning as needed. Serve hot.