Green Olive Soup 4 Servings Ultimate Delicious
By Imani Walsh
Prep
10 min
Cook
30 min
Total
40 min
Servings
6
Level
Easy
Green olive soup is simple to prepare in a single pot in 10 minutes or less active preparation time and 30 minutes or less cooking time․ I make green olive soup when I open a jar of olives and want a quick meal․ Ingredients in green olive soup include coconut cream and pieces of sun-dried tomato and green olives․
I sauté the onion and garlic over low heat until the onion is soft and translucent‚ then stir in the tomato paste and herbs to the oil and continue to sauté in a large soup pot to avoid splattering before adding to the soup․ This helps prevent the garlic from burning while I prepare other components of the soup․
Use pitted olives and cut them in half or in quarters if they are large to help with serving them on a spoon‚ they can be particularly challenging to spoon out‚ especially the larger olives․ I cut the sun-dried tomatoes into small pieces․ Add many olives to this dish and some olive juice for additional saltiness‚ I like it this way․
Coconut cream is added at the end with spinach․ I take the pan off the heat when the spinach has wilted and the olives are warm through and the broth looks smooth (short cooking time)․ Orzo helps fill out the broth․
Why you'll love this recipe
- One big soup pot instead of another pan or blender for cleanup․
- Ten minutes of preparation time are needed to finish chopping․ Several steps in the cooking process involve inactive time while the orzo cooks in the pot․
- Canned chickpeas and a jar of olives make easy meals․
- Orzo can be prepared in the same pot as the broth․ This eliminates the need for another starchy side dish․
- Rice can be used in place of orzo if you don't have orzo․ Cannellini beans can be used in place of chickpeas if you don't have chickpeas․
- Coconut cream adds thickness to the broth․ Add spinach to the soup at the end of the cooking time․
Ingredients
- •2 tablespoons olive oil
- •1 large onion (diced)
- •4 cloves garlic (finely chopped)
- •2 tablespoons tomato paste
- •2 tablespoons fresh oregano (roughly chopped)
- •1 tablespoon fresh thyme (chopped)
- •½ cup sundried tomatoes (50 g, sliced)
- •1 can chickpeas (14 oz / 400 g, drained and rinsed)
- •4 ounces orzo (120 g)
- •6 cups vegetable stock (1.5 l)
- •1 cup green olives (125 g, pitted and halved, or quartered if very large)
- •½ cup coconut cream (120 g)
- •1 cup baby spinach (30 g, roughly torn)
- •salt (to taste)
- •freshly ground black pepper (to taste)
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until soft and translucent.
- 2
Add the garlic and cook for another minute, until fragrant.
- 3
Stir in the tomato paste, oregano, and thyme. Cook for 1-2 minutes.
- 4
Add the sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring the soup to a boil, then reduce the heat to a simmer.
- 5
Simmer for about 10-12 minutes, until the orzo is tender.
- 6
Stir in the green olives, coconut cream, and baby spinach. Let the spinach wilt and the olives warm for a couple of minutes.
- 7
Taste and adjust the seasoning with salt and black pepper, then serve hot.
FAQ
Nutrition (per serving)
Calories
329
Protein
9g
Fat
17g
Carbs
38g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
