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Green Olive Soup with Sun-Dried Tomatoes and Fresh Herbs Recipe

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4 from 13 reviews

This Green Olive Soup is a flavorful and comforting Italian-inspired dish, perfect for chilly days. Combining briny green olives, fresh herbs, sundried tomatoes, and creamy coconut cream in a rich vegetable broth, it offers a unique twist on classic soup recipes. The tender orzo and chickpeas add heartiness, while baby spinach provides freshness and color, making it a satisfying meal for any occasion.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Base

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste

Herbs and Vegetables

  • 2 tablespoons fresh oregano, roughly chopped
  • 1 tablespoon fresh thyme, chopped
  • ½ cup (50 g) sundried tomatoes, sliced
  • 1 cup (30 g) baby spinach, roughly torn

Legumes and Grain

  • 1 can (14 oz / 400 g) chickpeas, drained and rinsed
  • 4 ounces (120 g) orzo

Liquids and Others

  • 6 cups (1.5 l) vegetable stock
  • 1 cup (125 g) green olives, pitted and halved (or quartered if very large)
  • ½ cup (120 g) coconut cream
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent, building a flavorful base for the soup.
  2. Add Garlic: Add the finely chopped garlic cloves to the pot and cook for an additional minute until fragrant, being careful not to burn the garlic.
  3. Add Herbs and Tomato Paste: Stir in 2 tablespoons of tomato paste, 2 tablespoons of fresh oregano, and 1 tablespoon of fresh thyme. Cook for 1-2 minutes to release the herbs’ aromas and deepen the tomato flavor.
  4. Add Sundried Tomatoes, Chickpeas, Orzo, and Stock: Add ½ cup of sliced sundried tomatoes, the drained and rinsed chickpeas, 4 ounces of orzo, and 6 cups of vegetable stock to the pot. Bring the mixture to a boil to start cooking the orzo.
  5. Simmer Soup: Reduce the heat to a simmer and cook the soup for about 10-12 minutes, or until the orzo is tender and has absorbed some of the broth’s flavors.
  6. Finish with Olives, Coconut Cream, and Spinach: Stir in 1 cup of pitted and halved green olives, ½ cup of coconut cream, and 1 cup of roughly torn baby spinach. Allow the soup to cook an additional 2 minutes so the spinach wilts and olives warm through.
  7. Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as desired. Serve the soup hot for a comforting meal.

Notes

  • Use pitted green olives for ease and to avoid bitterness from seeds.
  • Orzo cooks quickly; do not overcook to prevent mushiness.
  • Coconut cream adds richness and slight sweetness; you can substitute with heavy cream for a dairy option.
  • Fresh herbs can be replaced with 1 teaspoon each of dried oregano and thyme if fresh are not available.
  • This soup freezes well; reheat gently on the stovetop.

Find it online: https://cheftinaskitchen.com/green-olive-soup-with-sun-dried-tomatoes-and-fresh-herbs-recipe/