As the chilly breeze whispers through my kitchen, I find my heart tugged by a craving for something warm and satisfying. That’s when my creamy green olive soup comes to life, each bowl offering the perfect blend of comfort and flavor. This quick soup recipe blends briny olives with hearty chickpeas and vibrant spinach, creating a Mediterranean hug for the soul. The rich coconut cream ensures every spoonful wraps you in velvety goodness, transforming your meal into a moment of indulgence. Not only is this soup a delightful departure from fast food, but it also doubles as a nutritious and filling option that’ll leave you feeling energized. Curious to discover how to make this heartwarming dish? Let’s dive into the simple steps that will have you savoring every last bite!
Why is green olive soup special?
Creamy Comfort: This green olive soup wraps you in silky warmth, perfect for chilly evenings.
Vibrant Ingredients: Loaded with briny olives and fresh spinach, it bursts with Mediterranean flavors that will elevate your palate.
Quick & Easy: With simple steps and readily available ingredients, you’ll have this comforting dish ready in no time—ideal for busy weeknights.
Nutritious Delight: Not only does it satisfy your taste buds, but it also packs a nutritional punch, making it a guilt-free indulgence.
Crowd-Pleaser: Serve it at dinner parties, and watch your guests rave about this unique spin on classic soups! For more delicious recipes, don’t miss my Olive Garden Inspired Ravioli Carbonara or try the cozy comfort of Tuscan Ravioli Soup.
Green Olive Soup Ingredients
For the Base
- Olive oil – Provides a rich base for sautéing ingredients; can be swapped with avocado oil for a unique flavor.
- Onion – Adds savory depth and sweetness; diced shallots provide a milder alternative.
- Garlic – Enhances flavor and aroma; use fresh garlic for the best results or garlic powder in a pinch.
- Tomato paste – Adds richness and depth; substitute with sun-dried tomato puree for more intensity.
- Vegetable stock – Forms the soup’s base; you can use homemade or boxed stock for convenience.
For the Flavors
- Fresh oregano – Gives an aromatic herbal note; dried oregano can replace it at a reduced quantity.
- Fresh thyme – Contributes subtle earthiness; dried thyme works perfectly.
- Sundried tomatoes – Offer a sweet-tangy chewiness; you can use dehydrated tomatoes rehydrated in water as a substitute.
For the Protein and Texture
- Chickpeas – Serve as a filling protein source; cannellini beans can provide a creamier texture instead.
- Orzo – Adds bite and thickness; rice or small pasta shapes can be used, but adjust cooking times accordingly.
For the Creaminess
- Green olives – Bring a briny, tangy flavor; ensure pitted olives are halved or quartered for easier eating.
- Coconut cream – Adds a velvety creaminess without overpowering the dish; cashew cream is a great alternative.
- Baby spinach – Adds freshness and nutritional value; kale can be used as a hearty replacement.
Now that you have the ingredients ready, you’re just a few steps away from tasting this delightful green olive soup!
Step‑by‑Step Instructions for Green Olive Soup
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. This aromatic base is crucial for building flavor in your green olive soup, so take your time to achieve that golden brown color.
Step 2: Add Garlic and Herbs
Stir in 2 minced cloves of garlic and cook for an additional minute, until fragrant. Then, mix in 2 tablespoons of tomato paste, along with 1 teaspoon of fresh oregano and 1 teaspoon of fresh thyme. Allow these ingredients to meld together for 1-2 minutes, stirring continuously, to enhance their flavors and create a robust foundation.
Step 3: Incorporate Main Ingredients
Add 1/2 cup of chopped sundried tomatoes, 1 can of drained and rinsed chickpeas, and 1/2 cup of orzo to the pot. Pour in 4 cups of vegetable stock, and stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10-12 minutes, allowing the orzo to become tender and absorbing delicious flavors.
Step 4: Finish the Soup
Once the orzo is cooked, carefully stir in 1 cup of halved green olives, 1 cup of coconut cream, and 2 cups of baby spinach. Cook just until the spinach wilts, which should take about 2-3 minutes. This final step adds a creamy richness to your green olive soup, creating a comforting and satisfying dish.
Step 5: Adjust and Serve
Taste the soup and adjust the seasoning with salt and pepper as desired. Serve the green olive soup warm in bowls, garnishing with additional herbs if you like. This comforting, creamy dish pairs perfectly with crusty bread or croutons for a meal that will warm your heart and soul.
Expert Tips for Green Olive Soup
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Olive Overload: Don’t skimp on the olives; their briny flavor is what truly makes this green olive soup shine. Use a generous amount for depth.
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Slow Sauté: Cook onions and garlic slowly over low heat to bring out their natural sweetness, enhancing the overall flavor of your soup.
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Tomato Technique: Cut sundried tomatoes into small pieces for even flavor distribution throughout the soup, avoiding any unwelcome chunks.
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Creamy Consistency: For a smooth texture, blend the soup briefly after adding the coconut cream, but leave some chunks for character.
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Storage Savvy: If storing leftovers, let the soup cool completely before placing it in an airtight container; it will stay fresh for up to 3 days.
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Nutritious Twist: To boost nutrition, consider adding extra greens like kale or swapping chickpeas for lentils; they’ll meld beautifully in this comforting soup!
Green Olive Soup Variations & Substitutions
Feel free to get creative and customize this recipe to suit your taste buds or dietary needs!
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Gluten-Free: Replace orzo with rice for a gluten-free version, adjusting cooking times as needed for perfect doneness. A hearty substitution that still delivers that comforting feel.
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Smooth & Creamy: Use cannellini beans instead of chickpeas for a smoother, richer texture. This makes for an even creamier delight in every bowl.
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Rich Alternatives: Swap coconut cream with cashew cream or a non-dairy heavy cream alternative. Each option offers its unique richness, taking the soup’s flavor to new heights.
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Herb Twists: Experiment with fresh herbs like basil or parsley for a flavor boost. Their fragrant notes will liven up the soup and add layers of freshness.
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Extra Heat: Add a pinch of red pepper flakes or a few dashes of hot sauce for a zesty kick. It’s a delightful twist for those who enjoy a bit of spice.
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Leafy Greens: Substitute baby spinach with kale or Swiss chard for a heartier green. Not only will you enhance the nutrition, but you’ll also add a lovely texture.
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Umami Kick: Incorporate a splash of soy sauce or nutritional yeast for a savory boost. This enhances the depth of flavor, making your soup even more satisfying.
For more enticing flavor experiences, don’t miss my comforting Chicken Tortilla Soup that’s bursting with warmth!
What to Serve with Creamy Green Olive Soup
Warm up your dinner table by pairing comforting sides and drinks with this delightful soup, creating a memorable meal experience.
- Crusty Baguette: This classic choice allows you to dip into the creamy soup, soaking up all the rich flavors.
- Garlic Breadsticks: Their crunchy exterior and soft interior make a perfect match, adding a hint of garlic to your meal.
- Mediterranean Salad: A crisp salad with cucumbers, tomatoes, and olives introduces freshness and lightness, balancing the soup’s richness.
- Herbed Quinoa: This nutty side infuses earthiness into your meal while keeping everything wonderfully light and nutritious.
- Cheesy Stuffed Peppers: Hearty and savory, these make for a wholesome pairing, complementing the soup’s brininess with melted cheese.
- Crispy Roasted Chickpeas: For a crunchy contrast, snack on these seasoned delights that echo the soup’s chickpea profile.
- Sangria: A fruity, chilled wine adds a vibrant note, enhancing the Mediterranean feel of your meal while offering a refreshing sip.
- Lemon Sorbet: This light dessert cleanses the palate after the comforting soup, leaving you feeling refreshed and satisfied.
- Coconut Macaroons: Their chewy texture and sweet flavor enhance the coconut cream notes in the soup, making it an indulgent end.
Make Ahead Options
This creamy green olive soup is an excellent choice for meal prep, allowing you to savor its deliciousness with ease! You can chop the onions, garlic, and sundried tomatoes up to 24 hours in advance and store them in an airtight container in the refrigerator. The chickpeas and orzo can be pre-measured and set aside as well. To maintain the soup’s quality, prepare the base up to 3 days ahead, refrigerating it before adding the spinach or coconut cream. When you’re ready to serve, simply reheat the mixture gently on the stovetop, stir in the fresh spinach and coconut cream, and you’ll enjoy a comforting meal that’s just as delightful as when made fresh!
How to Store and Freeze Green Olive Soup
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Ensure the soup cools completely before sealing to maintain flavor.
Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Leave some space at the top for expansion, and label with the date.
Reheating: To reheat, thaw in the fridge overnight, then gently warm on the stove over low heat, adding a splash of vegetable stock or water if necessary to adjust the consistency.
Serving Suggestion: Enjoy reheated green olive soup with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor!
Green Olive Soup Recipe FAQs
How do I choose ripe and quality green olives?
Absolutely! When selecting green olives, look for plump, shiny ones that are firm to the touch. Avoid those with dark spots or wrinkling, as these may indicate aging or spoilage. If you can, ask for a taste at your local deli to find the ones with the best flavor profile for your soup.
How should I store leftover green olive soup?
Very! Store any leftover green olive soup in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before sealing the container. When you’re ready to enjoy it again, reheat gently on the stove over low heat, adding a splash of vegetable stock or water for the desired consistency.
Can I freeze green olive soup?
Certainly! To freeze your green olive soup, let it cool completely, then pour it into freezer-safe containers. I recommend leaving about an inch of space at the top, as the soup will expand when frozen. It can be stored for up to 2 months. When you’re ready to eat, thaw in the fridge overnight and then gently reheat on the stove.
What can I do if the soup is too salty?
No worries at all! If your green olive soup turns out too salty, simply add more vegetable stock or low-sodium broth to dilute the saltiness. You can also toss in some cooked potatoes, which absorb excess salt. Let it simmer for a few minutes to incorporate these added ingredients, then taste and adjust as necessary.
Are there any dietary considerations for this soup?
Definitely! This green olive soup is vegan and naturally free from animal products, making it a wonderful choice for plant-based eaters. However, if you or your guests have nut allergies, watch out for the coconut cream—you can swap it with a non-dairy heavy cream or omit it entirely for a lighter broth-based version. Always double-check ingredient labels for cross-contamination.
Can I add more protein to the soup?
The more the merrier! If you’d like to increase the protein content, consider adding more chickpeas or even some cooked lentils. Another delightful option is to toss in some pieces of tofu or tempeh for added texture and nutrition. Just be mindful to adjust cooking times so everything blends well together!
Creamy Green Olive Soup to Warm Your Soul at Home
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for an additional minute, then mix in tomato paste, oregano, and thyme. Allow to meld for 1-2 minutes.
- Add sundried tomatoes, chickpeas, and orzo to the pot. Pour in vegetable stock, stir well, bring to a boil, then simmer for 10-12 minutes.
- Once orzo is cooked, stir in green olives, coconut cream, and baby spinach. Cook until spinach wilts, about 2-3 minutes.
- Adjust seasoning with salt and pepper as desired. Serve warm in bowls, garnished with herbs if liked.
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