Go Back
–+ servings
Green Olive Soup

Savor This Creamy Green Olive Soup for Cozy Nights

This Creamy Green Olive Soup is a comforting and flavorful vegan dish perfect for chilly evenings, featuring green olives, chickpeas, and sundried tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil extra virgin olive oil enhances the flavor.
  • 1 medium Onion shallots can be used for a milder taste.
  • 3 cloves Garlic can be swapped with garlic powder if needed.
  • 2 tablespoons Tomato Paste switch to canned diced tomatoes for a fresher taste but adjust cooking time.
For the Seasoning
  • 1 tablespoon Fresh Oregano dried oregano works in a pinch (about 1 teaspoon).
  • 1 teaspoon Fresh Thyme dried thyme can substitute (use about 1/3 the amount).
For the Main Ingredients
  • 1 cup Sundried Tomatoes if absent, fresh tomatoes can work, though cooking time needs adjustment.
  • 1 can Chickpeas cannellini beans can provide a creamier texture.
  • 1 cup Orzo other small pasta or rice can replace it, but cooking times may vary.
  • 4 cups Vegetable Stock water can substitute but may lack richness.
  • 1 cup Green Olives choose any pitted green olives, quartered if large.
  • 1 cup Coconut Cream try cashew cream or coconut milk as alternatives, adjusting the quantity as necessary.
  • 2 cups Baby Spinach kale or Swiss chard can be used but might require longer cooking time.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Heat a generous drizzle of olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes, until it turns soft and translucent.
  2. Stir in the minced garlic and cook for an additional minute, then incorporate the tomato paste, fresh oregano, and thyme, stirring well to blend the flavors.
  3. Next, add the chopped sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Stir to combine all ingredients evenly and bring to a boil.
  4. Once boiling, reduce the heat to a gentle simmer and let it cook for about 10-12 minutes, or until the orzo is tender and the soup is thick.
  5. Stir in the chopped green olives, coconut cream, and baby spinach, allowing the spinach to wilt beautifully.
  6. Serve hot, paired with crusty bread or croutons.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

This soup can deepen in flavor as it sits; store leftovers in an airtight container in the fridge to enjoy later.

Tried this recipe?

Let us know how it was!