Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe

Introduction

This vibrant Green Olive Soup combines earthy chickpeas, fragrant herbs, and tender orzo in a savory vegetable broth. Creamy coconut and briny green olives add a delightful twist to this comforting, flavorful dish perfect for any season.

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
• 1/2 cup sundried tomatoes, sliced
• 1 can (14 oz / 400 g) chickpeas, drained and rinsed
• 4 ounces orzo
• 6 cups vegetable stock
• 1 cup green olives, pitted and halved (or quartered if very large)
• 1/2 cup coconut cream
• 1 cup baby spinach, roughly torn
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
2. Step 2: Add the chopped garlic and cook for another minute until fragrant.
3. Step 3: Stir in tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to release the flavors.
4. Step 4: Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then reduce heat to simmer.
5. Step 5: Let the soup simmer for 10-12 minutes, or until the orzo is tender.
6. Step 6: Stir in green olives, coconut cream, and baby spinach. Cook for a couple of minutes until the spinach wilts and olives warm through.
7. Step 7: Taste and adjust seasoning with salt and pepper. Serve hot and enjoy.

Tips & Variations

• For a gluten-free version, substitute orzo with rice or gluten-free pasta.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use Kalamata olives for a stronger, tangier olive flavor if you prefer.
• If you like a thicker soup, simmer a little longer to reduce or add a spoonful of cooked mashed chickpeas.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. To preserve the spinach’s texture, you can add fresh baby spinach to reheated soup right before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or fresh olives for this soup?

Canned or jarred green olives that are pitted and halved work best. Fresh olives are typically too bitter and require curing before eating, so they are not recommended for this recipe.

Is this soup suitable for vegans?

Yes, this soup is completely vegan. Coconut cream is used instead of dairy to add richness, making it a perfect choice for a plant-based diet.

Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe

Print Recipe

★★★★★

4.4 from 62 reviews

A hearty and flavorful Green Olive Soup combining creamy coconut, tangy sundried tomatoes, and tender chickpeas with fragrant herbs and nutritious spinach. This comforting soup features tender orzo pasta and green olives for a unique twist, perfect for a satisfying vegetarian meal.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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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

Main Ingredients

• 1/2 cup sundried tomatoes, sliced
• 1 can (14 oz / 400 g) chickpeas, drained and rinsed
• 4 ounces orzo
• 6 cups vegetable stock
• 1 cup green olives, pitted and halved (or quartered if very large)
• 1/2 cup coconut cream
• 1 cup baby spinach, roughly torn

Seasoning

• Salt and freshly ground black pepper to taste

Instructions

1. Heat the Olive Oil and Sauté Onions: Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
2. Add Garlic: Stir in the finely chopped garlic and cook for another minute until fragrant.
3. Mix in Tomato Paste and Herbs: Add tomato paste, chopped fresh oregano, and thyme to the pot. Cook for 1 to 2 minutes to release the flavors.
4. Add Main Ingredients and Stock: Incorporate the sliced sundried tomatoes, drained chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer.
5. Simmer Until Orzo is Tender: Let the soup simmer for 10 to 12 minutes, or until the orzo is fully cooked and tender.
6. Finish with Olives, Coconut Cream, and Spinach: Stir in the pitted green olives, coconut cream, and torn baby spinach. Let it cook for a couple of minutes until spinach wilts and olives warm through.
7. Season and Serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Serve hot.

Notes

• Use good quality vegetable stock for a richer flavor.
• If you prefer a thicker soup, reduce the stock slightly or blend a portion of the soup before adding olives and spinach.
• Green olives add a salty tang—adjust added salt accordingly.
• For a gluten-free version, substitute orzo with gluten-free pasta or omit entirely.
• This soup reheats well and flavors deepen overnight.

Keywords: green olive soup, vegetarian soup, Mediterranean soup, coconut cream soup, chickpea soup, orzo soup, healthy soup recipe