Green Olive Soup
This delightful Green Olive and Orzo Soup offers a symphony of savory flavors, featuring briny green olives, tender orzo pasta, and hearty chickpeas in a rich, aromatic broth. It's a remarkably comforting yet surprisingly light dish, perfect for a cozy weeknight meal or an elegant starter.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Bursting with Mediterranean-inspired flavors that awaken the palate.
- A hearty yet healthy meal, packed with fiber and plant-based protein.
- Quick to prepare and cook, making it ideal for busy weeknights.
- Offers a unique and satisfying twist on traditional soup recipes.
- Velvety texture from coconut cream combined with the delightful chew of orzo.
Ingredients
- 30 ml (2 tablespoons) olive oil
- 1 large onion, diced (approximately 200 g)
- 4 garlic cloves, finely chopped
- 30 g (2 tablespoons) tomato paste
- 10 g (2 tablespoons) fresh oregano, roughly chopped
- 5 g (1 tablespoon) fresh thyme, chopped
- 50 g (½ cup) sundried tomatoes, sliced
- 400 g (1 can, 14 oz) chickpeas, drained and rinsed
- 120 g (4 ounces) orzo pasta
- 1.5 liters (6 cups) vegetable stock
- 125 g (1 cup) green olives, pitted and halved (or quartered if very large)
- 120 g (½ cup) full-fat coconut cream
- 30 g (1 cup) baby spinach, roughly torn
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Begin by warming the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Allow the oil to shimmer slightly before adding the diced onion.
- Add the diced onion to the warmed oil and sauté for approximately 5 minutes, stirring occasionally, until the onion softens and becomes translucent, releasing its sweet aroma. Do not allow it to brown too quickly.
- Introduce the finely chopped garlic to the pot, stirring it into the softened onions. Continue to cook for just 1 minute more, until the garlic becomes fragrant, being careful not to let it burn.
- Stir in the tomato paste, roughly chopped fresh oregano, and fresh thyme. Cook this mixture for 1 to 2 minutes, pressing the tomato paste against the bottom of the pot to toast it slightly, which deepens its flavor and color.
- Incorporate the sliced sundried tomatoes, drained and rinsed chickpeas, orzo pasta, and the vegetable stock into the pot. Stir everything thoroughly to combine.
- Bring the entire mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover the pot partially, and let it cook for about 10-12 minutes, or until the orzo pasta is al dente and tender.
- Gently stir in the pitted and halved green olives, the rich coconut cream, and the roughly torn baby spinach. Cook for just 2-3 minutes more, allowing the spinach to wilt beautifully and the olives to warm through, ensuring their briny essence infuses the broth.
- Carefully taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve the Green Olive and Orzo Soup immediately, piping hot, for the best experience.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Stirring spoon or ladle
Essential Success Tips
- Choose good quality green olives for the best flavor; varieties like Castelvetrano or Manzanilla work wonderfully.
- Do not overcook the orzo; it should be al dente for the perfect texture. Taste a piece before removing it from the heat.
- Toast the tomato paste for an extra minute to deepen its umami flavor before adding the liquids.
- Fresh herbs like oregano and thyme provide a brighter, more vibrant flavor than dried herbs in this dish.
- Stir in the spinach and coconut cream at the very end to preserve the spinach's color and prevent the cream from splitting.
Professional Cooking Secrets
- For an extra layer of complexity, gently crush a few of the green olives with the back of your spoon after adding them to release more of their briny oils into the broth.
- Bloom your tomato paste and dried spices (if using) in the hot oil for a minute before adding liquids to intensify their aromatic compounds.
- A final squeeze of fresh lemon juice just before serving can brighten the entire dish and balance the richness of the coconut cream and the saltiness of the olives.
Notes
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The orzo may absorb more liquid upon standing; simply add a splash of vegetable stock or water when reheating if desired.
- For a richer flavor profile, consider using homemade vegetable stock.
- Feel free to add other greens like chopped kale or Swiss chard along with the spinach for added nutrients and texture.
Frequently Asked Questions
Can I make this soup vegan?
Yes, this Green Olive and Orzo Soup is already naturally vegan, as it uses vegetable stock and coconut cream. No substitutions are needed!
What kind of green olives should I use?
For the best flavor, choose a firm, briny green olive like Castelvetrano, Manzanilla, or Picholine. Avoid overly salty canned olives if possible; jarred or deli olives often have superior texture and taste.
Can I add protein to this soup?
While it's quite hearty as is, you could certainly add cooked shredded chicken or a firm white fish like cod during the last few minutes of simmering if you prefer a non-vegan option. For a vegan protein boost, crumbled tempeh or white beans would also work well.
Nutrition Facts (Per Serving)
Calories: approximately 420, Protein: 15g, Fat: 22g, Carbs: 45g (per serving, estimated based on average ingredient values).
Allergy Information
Contains coconut (from coconut cream). This recipe is naturally gluten-free if using gluten-free orzo, otherwise it contains gluten. It is dairy-free and nut-free (excluding coconut).
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