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A bowl of this Green Olive Soup brings together Mediterranean flavors in a deeply satisfying way creamy coconut, briny olives, and hearty chickpeas together with orzo for a vibrant meal. Whenever I crave something cozy and bright that comes together in one pot and feels just a little bit special this is the soup I make on chilly spring days when fresh greens and tangy olives perk up the table.
I first made a version of this after we returned from a Greek holiday to keep those olive grove memories alive. Now my partner warms up a bowl whenever he works late because the leftovers are just as flavorful the next day.
Ingredients
- olive oil: adds richness and helps the onion and garlic cook evenly choose extra virgin for its fragrance and taste
- onion: essential for sweetness and depth pick firm onions with shiny skins
- garlic: brings complexity and a gentle kick always use fresh cloves for the best flavor
- tomato paste: gives umami and color concentrated paste makes a difference here
- fresh oregano: bright and herbal select sprigs with vibrant green leaves
- fresh thyme: delicate savory notes look for bunches that smell woodsy
- sundried tomatoes: provide sweetness and chewiness oil packed types are softer than dry
- canned chickpeas: mild creamy and filling rinse well to remove excess salt
- orzo: little pasta shapes thicken the soup and create hearty texture whole wheat or regular both work
- vegetable stock: the soup’s backbone use homemade or pick a low sodium option for control
- green olives: briny tangy star of the dish choose firm pitted olives without stuffed filling
- coconut cream: imparts velvety body and a gentle richness opt for unsweetened pure coconut
- baby spinach: adds freshness and color go for crisp leaves
- salt and black pepper: rounds out the flavors grind freshly for the finish
Instructions
- Prepare the Base:
- Dice the onion finely and add it to a large soup pot with olive oil Cook over medium heat for five minutes stirring occasionally until the onion becomes translucent and soft This is key for a sweet foundation
- Bloom the Aromatics:
- Add minced garlic to the pot and stir for about one minute letting it sizzle just until fragrant Do not let it brown as that would turn the garlic bitter
- Build the Flavor:
- Spoon in the tomato paste along with chopped oregano and thyme Stir well and let them cook for one to two minutes until the paste darkens slightly and the herbs are deeply aromatic This step draws out maximum flavor
- Simmer the Soup:
- Add the sundried tomatoes sliced so they distribute well Pour in chickpeas rinsed orzo and the full amount of vegetable stock Stir and raise the heat to bring everything to a gentle boil Lower to a simmer and cook uncovered for ten to twelve minutes until the orzo is toothsome and the soup thickens
- Enrich and Finish:
- Add green olives pitted and halved coconut cream and torn baby spinach Stir everything together The spinach should wilt in a couple minutes and the olives will warm through Taste the broth and season with salt and pepper to your preference Serve piping hot
Green olives are my favorite part their briny punch wakes up the whole bowl and reminds me of the little tapas we enjoyed in southern Spain My sister was skeptical the first time but now asks for seconds every visit
Storage Tips
This soup stores beautifully in an airtight container in the fridge for up to four days The flavors deepen with time so leftovers are especially tasty If the orzo absorbs too much broth just add a splash of stock or water to loosen when reheating Try not to freeze soups containing pasta as their texture can turn mushy although you can freeze the base before adding orzo and finish the soup fresh whenever needed
Ingredient Substitutions
No orzo in the pantry Small pasta shapes like ditalini or even rice will work in a pinch For a gluten free version try using a chickpea based pasta If you like more heat a small pinch of crushed red pepper with the garlic gives a gentle warmth For extra creaminess use full fat coconut milk instead of cream or swirl in a spoonful of cashew cream at the end
Serving Suggestions
This soup pairs well with crusty bread or grilled flatbread for dunking For a full meal I sometimes top each bowl with a scattering of crumbled feta or a handful of fresh herbs like parsley or basil It works as a light entree or a side for roasted vegetables Simple lemon wedges brighten up the bowl for serving guests
Cultural and Seasonal Note
Briny olive based soups have roots around the Mediterranean from Spanish stews to Moroccan tagines Like many spring and late winter soups this one celebrates jarred and preserved ingredients When tender greens are in season swap in whatever you have arugula chard or even finely shredded cabbage Pink radishes or peas are a lovely crunchy addition in spring
Seasonal Adaptations
use chard or kale in winter for a heartier green chop asparagus or peas into the soup for spring color substitute roasted red pepper for sundried tomatoes when you want less sweetness
Success Stories
My neighbor borrowed this recipe when entertaining vegetarian friends Everybody raved about the broth She now makes it for her lunch prep and freezes the base Her seven year old even eats spinach with no complaints
Freezer Meal Conversion
To prep for the freezer cook everything except orzo and spinach Cool and freeze in containers When ready to serve heat through add orzo to simmer then finish with spinach and olives for quick soup any night
This vibrant soup is easy to adapt for any season and keeps well for days. Serve warm for a delicious taste of the Mediterranean in a bowl.
Recipe Q&A
- → Can I substitute orzo with another pasta?
Yes, small shapes like ditalini, pastina, or even rice work well as an alternative to orzo.
- → Are canned chickpeas necessary?
Canned chickpeas save time, but cooked dried chickpeas are also perfectly suitable for this dish.
- → What can I use instead of coconut cream?
For a dairy-free touch, use more vegetable stock, or try oat or soy cream for a different consistency.
- → Should green olives be unstuffed and pitted?
Pitted, unstuffed olives work best. Cut them in halves or quarters based on size for best flavor distribution.
- → How do I store leftovers?
Store cooled leftovers in an airtight container for up to three days. Reheat gently to preserve texture.