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

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4.7 from 84 reviews

A vibrant and hearty Green Olive Soup featuring a medley of fresh herbs, sun-dried tomatoes, chickpeas, and creamy coconut cream. This comforting vegetable-based soup is enhanced with green olives and orzo, delivering a perfect balance of tangy, savory, and fresh flavors ideal for warming up any meal.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh oregano, roughly chopped
  • 1 tablespoon fresh thyme, chopped

Vegetables and Legumes

  • ½ cup (50 g) sundried tomatoes, sliced
  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 1 cup (30 g) baby spinach, roughly torn
  • 1 cup (125 g) green olives, pitted and halved (or quartered if very large)

Grains and Liquids

  • 4 ounces (120 g) orzo
  • 6 cups (1.5 l) vegetable stock
  • ½ cup (120 g) coconut cream

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the Olive Oil: In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering.
  2. Sauté Aromatics: Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Then add the finely chopped garlic and cook for another minute until fragrant.
  3. Add Tomato Paste and Herbs: Stir in 2 tablespoons of tomato paste, 2 tablespoons of fresh oregano, and 1 tablespoon of fresh thyme. Cook for 2 minutes to deepen the flavors.
  4. Incorporate Sundried Tomatoes and Chickpeas: Add the sliced sun-dried tomatoes and the drained, rinsed chickpeas to the pot. Stir well to combine.
  5. Add Orzo and Stock: Pour in 6 cups of vegetable stock and add 4 ounces of orzo. Bring the mixture to a boil, then reduce heat and simmer gently until the orzo is tender, about 10-12 minutes.
  6. Mix in Green Olives and Spinach: Add 1 cup of halved green olives and 1 cup of baby spinach, stirring until the spinach wilts and the olives are heated through.
  7. Finish with Coconut Cream: Stir in ½ cup of coconut cream to add richness and creaminess. Season taste with salt and freshly ground black pepper.
  8. Serve: Ladle the soup into bowls and serve warm for a comforting meal.

Notes

  • For a thicker soup, reduce the vegetable stock slightly or add more orzo.
  • Use fresh herbs for the best aromatic flavor; dried herbs can be substituted at half the quantity if needed.
  • Adjust salt carefully as green olives and vegetable stock can add significant saltiness.
  • This soup can be made vegan and gluten-free by ensuring orzo is gluten-free or substituting with gluten-free pasta.
  • Leftovers keep well refrigerated for up to 3 days and taste even better after the flavors meld.

Find it online: https://amandafood.com/green-olive-soup-with-chickpeas-orzo-and-coconut-cream-recipe/