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Green olive soup is my favorite twist on Mediterranean vegetable soup and delivers a pop of briny flavor with every spoonful. The combination of creamy coconut and orzo creates a comforting base, while chickpeas and verdant greens make it filling enough for a meal. This is the kind of dish I make when I want something both lively and nourishing that brings the whole family to the table.
My first batch was a total experiment born from an overabundance of briny olives and leftover coconut cream. Since then, it has become a winter request from my sister who loves the tangy and lush combo.
Ingredients
- Olive oil: Adds richness and carries flavors. Use a good extra virgin variety
- Large onion: Forms the aromatic foundation of the soup making the broth taste sweet and deep
- Garlic cloves: Offer punchy warmth. Look for firm bulbs without sprouts
- Tomato paste: Brings sweetness and boosted umami. I prefer double-concentrated
- Fresh oregano and thyme: Infuse herbaceous depth. Use tender stems if possible
- Sundried tomatoes: Add bursts of tang and chewy texture. Opt for tomatoes packed in oil for best flavor
- Canned chickpeas: Deliver creaminess and protein. Check the can for salt and quality
- Orzo pasta: Makes the soup hearty. Go for the traditional fine orzo shape
- Vegetable stock: Gives the soup its comforting base. Use a homemade or low-sodium store variant
- Green olives: Lend bright briny notes. Choose firm olives with no brown spots
- Coconut cream: Pulls everything together for a velvety finish. Full-fat canned is best
- Baby spinach: Introduces colour and gentle greens. Pick fresh, perky leaves
- Salt and freshly ground pepper: To tune flavors to your liking
Step-by-Step Instructions
- Warm the Oil:
- Pour olive oil into a large pot and heat over medium. Wait for the oil to shimmer with a gentle wave on the surface
- Cook the Onion:
- Add diced onion. Stir and then let it sweat gently for around eight minutes. Stir occasionally so it gets golden without scorching—the extra few minutes bring out that irresistible sweetness
- Add Garlic:
- Stir in garlic until you can smell it—about one minute. Keep the heat low so it doesn’t burn and turn bitter
- Season with Tomato Paste and Herbs:
- Add tomato paste, chopped oregano, and thyme. Let this blend fry in the oil for two minutes. Stir and press so it sticks a little to the bottom but does not brown
- Build the Body with Tomatoes and Chickpeas:
- Add the sliced sundried tomatoes and the chickpeas. Give it a stir so the chickpeas get coated in tomato and herbs
- Add Orzo and Broth:
- Tip in your orzo and pour over the vegetable stock. Raise the heat and bring the whole pot to a boil. Once bubbling, drop to a simmer. Let it cook uncovered for ten to twelve minutes until the orzo turns plump but not mushy
- Finish with Olives and Cream:
- Add the halved green olives, coconut cream, and torn baby spinach. Stir to combine. Let everything get cozy for about two minutes. The spinach should wilt and the coconut cream blend smoothly
- Taste and Season:
- Taste your soup. Add salt and black pepper a little at a time until it tastes just right
- Ladle and Serve:
- Ladle into bowls and serve hot. Enjoy the colors and fresh aroma that practically jump from the pot
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Green olives are my personal highlight here because they give the soup a bright pop and touch of saltiness. I always think of long Sunday lunches at my grandmother’s house when adding fresh oregano—the kitchen would fill with an herbal perfume.
Storage Tips
This soup keeps well in a sealed container in the fridge for up to four days. The pasta will absorb more liquid as it sits so I keep a bit of extra stock on hand to thin it out when reheating. If making in advance, hold off on adding spinach until just before serving to keep it bright.
Ingredient Substitutions
Feel free to swap orzo for small pasta shapes like ditalini or rice for a gluten-free option. If you do not have coconut cream, unsweetened cashew cream or a splash of oat cream works for a dairy-free creamy soup. Kalamata olives can step in for green olives for a darker color and deeper flavor.
Serving Suggestions
Serve with warm crusty bread or alongside a chopped Greek salad for a complete meal. A squeeze of fresh lemon or sprinkling of chopped parsley just before serving brightens up each bowl. I love adding a touch of extra olive oil to each serving for extra richness.
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Try this soup once and it may well become a favorite. Its inviting aroma and vibrant flavor will win over even the pickiest eaters!
Frequently Asked Questions
- → Can I substitute orzo with another pasta?
Yes, other small pasta shapes like ditalini or small shells work well. Adjust simmering time as needed for tenderness.
- → How do green olives affect the flavor?
Green olives bring a briny, tangy taste that complements the sweetness of tomatoes and richness of coconut cream.
- → Is this soup suitable for a vegan diet?
Absolutely. Using coconut cream instead of dairy keeps this dish entirely plant-based and creamy.
- → Can I make this soup ahead of time?
Yes, let it cool then refrigerate. The flavors intensify overnight. Add a splash of stock to reheat if it thickens.
- → What pairs well with this dish?
Serve with crusty bread, leafy salads, or a drizzle of extra virgin olive oil for added richness.
- → Are there gluten-free alternatives to orzo?
Try gluten-free orzo or cooked rice as a substitute to keep the dish suitable for gluten-free diets.