Looking for a delicious and comforting soup recipe to warm you up on a chilly day? Look no further than this Green Olive Soup! Packed with flavor and easy to make, this soup is perfect for cozy nights in or special occasions with friends and family.
Why You’ll Love This Recipe?
- The unique combination of green olives and sundried tomatoes creates a savory and tangy flavor profile that will tantalize your taste buds.
- With simple ingredients and quick prep time, this soup is perfect for a busy weeknight dinner or meal prep for the week ahead.
Ingredient Notes:
- Olive oil: Adds richness and depth to the soup.
- Onion and garlic: Provide a flavorful base for the soup.
- Tomato paste: Adds a rich tomato flavor.
- Fresh herbs: Oregano and thyme add freshness and aroma.
- Chickpeas: Add protein and texture to the soup.
- Orzo: A small pasta that adds heartiness to the dish.
- Vegetable stock: Provides a flavorful base for the soup.
- Green olives: The star of the show, adding a briny and salty flavor.
- Coconut cream: Adds creaminess to the soup.
- Baby spinach: Adds a pop of color and nutrients.
Step-by-Step Instructions:
- In a large pot, heat olive oil and sauté onion and garlic until fragrant.
- Add tomato paste, oregano, thyme, sundried tomatoes, chickpeas, and orzo. Cook for a few minutes.
- Pour in vegetable stock and bring to a simmer. Add green olives and coconut cream. Cook until orzo is tender.
- Stir in baby spinach and season with salt and pepper.
- Serve hot and enjoy!
Helpful Tips:
- For a creamier soup, blend half of the soup before adding the spinach.
- Substitute other pasta shapes for orzo if desired.
- Garnish with fresh herbs and a drizzle of olive oil before serving.
Expert Tips for the Best Results:
- Toast the orzo in the pot before adding the liquid for a nutty flavor.
- Use quality green olives for the best taste.
- Adjust the seasoning to your preference for a personalized touch.
Serving Suggestions:
Serve this Green Olive Soup with crusty bread for dipping or a side salad for a complete meal. Pair with a glass of white wine or a refreshing lemonade.
Storage and Reheating Tips:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable stock if needed to thin out the soup.
Frequently Asked Questions:
- Can I use black olives instead of green olives? Yes, but the flavor profile will be different.
- Can I use chicken stock instead of vegetable stock? Absolutely, use whichever stock you prefer for your soup.
- Can I freeze this soup? While it can be frozen, the texture of the orzo may change slightly upon thawing.
Conclusion:
Warm up with a bowl of this delicious Green Olive Soup and experience a burst of flavors in every spoonful. Don’t hesitate to try this recipe and share your feedback with us! Enjoy!
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Green Olive Soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Green Olive Soup is a flavorful and hearty dish packed with olives, chickpeas, orzo, and coconut cream. It’s a perfect blend of savory and creamy textures, making it a satisfying meal for any occasion.
Ingredients
Main Ingredients:
- 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
- ½ cup (50 g) sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces (120 g) orzo
- 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
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add Flavorings: Stir in tomato paste, oregano, thyme, sundried tomatoes, chickpeas, and orzo. Cook for a few minutes to enhance flavors.
- Add Liquid: Pour in vegetable stock and bring to a simmer. Cook until orzo is tender.
- Finish Soup: Stir in green olives, coconut cream, and baby spinach. Season with salt and pepper.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
- You can customize this soup by adding other vegetables like carrots or bell peppers.
- For a creamier texture, blend a portion of the soup before adding the olives and spinach.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg