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Green Olive Soup

Creamy Green Olive Soup: A Quick & Vegan Mediterranean Gem

This Creamy Green Olive Soup is a quick, vegan Mediterranean delight, blending tangy olives and rich coconut cream for a nourishing comfort food experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soups
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Use high-quality extra virgin for a rich flavor.
  • 1 cup onion Diced yellow or white onion.
  • 3 cloves garlic Minced.
  • 2 tablespoons tomato paste Adds umami richness.
For the Seasoning
  • 1 teaspoon fresh oregano
  • 1 teaspoon thyme
  • to taste teaspoon salt Essential for flavor enhancement.
  • to taste teaspoon black pepper Freshly ground.
For the Main Ingredients
  • 1 cup green olives Pitted and halved.
  • ½ cup sundried tomatoes Chopped finely.
  • 1 can chickpeas Drained.
  • ½ cup orzo Can substitute with rice.
For the Creaminess
  • 1 cup coconut cream Can use cashew cream as an alternative.
For the Greens
  • 2 cups baby spinach Can substitute with kale or Swiss chard.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one diced onion and sauté for about 5 minutes until translucent.
  2. Stir in 3 minced garlic cloves along with 1 teaspoon of fresh oregano and 1 teaspoon of thyme. Cook for an additional minute.
  3. Add 2 tablespoons of tomato paste to the pot. Stir it in and cook for 1-2 minutes until it darkens slightly.
  4. Mix in ½ cup of chopped sundried tomatoes, 1 can of drained chickpeas, and ½ cup of orzo. Pour in enough vegetable stock to cover the ingredients, about 4 cups.
  5. Bring to a vigorous boil and then reduce heat to low, cover, and simmer for 10-12 minutes.
  6. Stir in 1 cup of pitted and halved green olives, 1 cup of coconut cream, and 2 cups of baby spinach. Cook for a few more minutes.
  7. Taste and adjust seasoning with salt and black pepper before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Chop vegetables and measure spices up to 24 hours in advance. Freeze the soup without adding spinach and coconut cream for up to 3 months.

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