Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe

If you’re looking for a soup that’s a bit out of the ordinary but still comforting and packed with flavor, this Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe is exactly what you want. I love how the briny green olives bring a surprising twist, complemented perfectly by the creaminess of coconut cream and hearty chickpeas. It’s one of those recipes that feels special but comes together quickly, making it perfect for a cozy weeknight dinner or whenever you want a bowl that’s both nourishing and exciting.

What makes this Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe stand out for me is that wonderful mix of Mediterranean vibes and subtle tropical richness. The orzo adds a nice bite that makes it more filling without being heavy, and the sundried tomatoes bring a hint of sweetness that balances those salty green olives beautifully. Once you try it, you’ll notice how its layers of flavor grow on you, and you’ll find yourself coming back to this recipe again and again.

Ingredients You’ll Need

These ingredients all play a role in creating the perfect balance of salty, savory, and creamy in the soup. I love the fresh herbs here since they brighten the whole dish — just don’t skip them! Also, choosing good quality green olives makes a big difference, so keep that in mind when shopping.

• Olive oil: Use a good-quality extra virgin olive oil for the best flavor base.
• Onion: A large, firm onion adds that gentle sweetness and foundation.
• Garlic cloves: Finely chopped for that warming, pungent aroma.
• Tomato paste: This brings depth and a slight tanginess that uplifts the soup.
• Fresh oregano: Roughly chopped to add fresh herbal notes that pop.
• Fresh thyme: Adds an earthy undertone that pairs beautifully with the olives.
• Sundried tomatoes: Slice them thin to layer in sweetness and chewiness.
• Chickpeas: Drained and rinsed for creaminess and protein, making the soup more filling.
• Orzo: This little pasta piece cooks quickly and gives nice texture.
• Vegetable stock: Use a good-quality stock or homemade if you can for maximum flavor.
• Green olives: Pitted and halved or quartered if large; their brininess is key to this soup.
• Coconut cream: This is the magic ingredient that adds richness and a subtle sweetness without dairy.
• Baby spinach: Roughly torn to finish the soup with a fresh green touch.
• Salt and black pepper: To taste; adjust carefully as the olives can be salty already.

Variations

I like to play around with this soup depending on the season or what I have on hand. It’s super flexible, which is part of why I keep coming back to the Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe. Feel free to personalize it — that’s how this recipe keeps feeling fresh every time.

• Add heat: I sometimes sprinkle in some crushed red pepper flakes or a few diced chilies for a gentle kick that balances the creaminess.
• Greens upgrade: Swap baby spinach for kale or Swiss chard if you want heartier leaves and a slightly different texture.
• Protein boost: Grilled chicken or tofu cubes can be stirred in for an even more substantial meal.
• Grain alternative: If you’re avoiding pasta, quinoa or brown rice works well too — just remember to adjust cooking times.
• Herb tweaks: If you don’t have oregano, a mix of rosemary and basil can give a new aromatic twist.

How to Make Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe

Step 1: Sauté Your Aromatics

Start by heating the olive oil over medium heat in a large pot. Toss in the diced onion and sauté until it’s soft and translucent—usually about 5 minutes. Then add the finely chopped garlic and cook for another minute until fragrant, but be careful not to let the garlic brown or burn. This step builds a flavorful foundation for the soup, so take your time here.

Step 2: Build Your Flavor Base

Stir in the tomato paste, fresh oregano, and thyme. Cook everything together for a couple of minutes to deepen those flavors. Then add the sliced sundried tomatoes—they bring a lovely tang and texture that balances the briny olives later on.

Step 3: Add Liquids and Simmer

Pour in the vegetable stock and bring it to a gentle boil. Once boiling, add the chickpeas and orzo. Simmer, stirring occasionally, until the orzo is tender, about 10 minutes. Keep an eye on it so the pasta doesn’t get mushy — you want tenderness with a bit of bite.

Step 4: Finish with Olives, Coconut Cream, and Spinach

Stir in the halved green olives and coconut cream. Heat just enough to warm through without boiling — this keeps the coconut cream nice and silky. Finally, toss in the baby spinach and let it wilt gently, which only takes a minute.

How to Serve Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe

Garnishes

I love topping my bowl with a sprinkle of fresh chopped parsley or cilantro for a fresh green pop. A little drizzle of extra virgin olive oil on top adds a nice richness. Sometimes I crumble a bit of feta cheese when I’m not keeping it vegan — it adds a lovely salty contrast that works beautifully.

Side Dishes

This soup pairs wonderfully with crusty sourdough bread or even some warm pita. I’ve also served it alongside simple roasted veggies or a fresh cucumber and tomato salad to keep the meal bright and light.

Creative Ways to Present

For a dinner party, I’ve ladled this soup into rustic white bowls and topped it with microgreens and edible flowers — it looks stunning and feels extra special. Serving it in mini crocks or ramekins also works great for appetizers or small portions.

Make Ahead and Storage

Storing Leftovers

I keep leftover Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe in airtight containers in the fridge for up to 3 days. Because the orzo can soak up a lot of liquid, you may want to add a splash of vegetable stock or water when reheating to bring it back to the perfect consistency.

Freezing

This soup freezes well, but I recommend saving the fresh spinach for adding after thawing to keep it vibrant. Freeze portions in freezer-safe containers for up to 2 months, and thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat slowly over medium-low heat, stirring often to prevent sticking. If it feels too thick, a few spoonfuls of vegetable stock or water will bring it back to soup-perfect. Adding the spinach fresh at this stage keeps it from getting soggy and dull.

FAQs

Final Thoughts

This Green Olive Soup with Chickpeas, Orzo, and Coconut Cream Recipe has become one of my go-to dishes whenever I want something nourishing, interesting, and easy to make. It’s the kind of recipe you can customize, share with friends, and feel proud about serving. Honestly, it brightens up any day with its flavorful punch and comforting texture — I hope you love it as much as I do and find it as easy to make your own in the kitchen.

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