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Green Olive Soup

A bold and flavorful soup combining silky coconut cream, tangy green olives, and chewy orzo, perfect for weeknights and impressive for guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Aromatics and Base
  • 2 tablespoons olive oil For sautéing
  • 1 large onion, diced Base flavor
  • 4 cloves garlic, finely chopped For flavor
  • 2 tablespoons tomato paste Adds depth
  • 2 tablespoons fresh oregano, roughly chopped For freshness
  • 1 tablespoon fresh thyme, chopped For flavor
Main Ingredients
  • 1/2 cup sundried tomatoes, sliced Adds tanginess
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed Protein boost
  • 4 ounces (120 g) orzo Pasta for texture
  • 6 cups (1.5 l) vegetable stock Liquid base
  • 1 cup (125 g) green olives, pitted and halved Briny flavor
  • 1/2 cup (120 g) coconut cream For silkiness
  • 1 cup (30 g) baby spinach, roughly torn Fresh greens
  • Salt and freshly ground black pepper To taste

Method
 

Cooking
  1. Heat olive oil in a big pot over medium heat.
  2. Add diced onion and cook for about 5 minutes until soft and translucent.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Add tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes.
  5. Stir in sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil.
  6. Reduce heat to a simmer and let it cook for about 10-12 minutes, or until orzo is tender.
  7. Stir in green olives, coconut cream, and baby spinach.
  8. Let the spinach wilt and olives warm up for a couple of minutes.
  9. Taste and adjust seasoning as needed. Serve hot.

Notes

For serving, top with extra coconut cream, fresh oregano, and serve with crusty sourdough or warm pita. For additional flavor, consider quick-pickled red onions or chili flakes.