A narrow bowl of green that tastes like a Mediterranean alley at dusk — bright olives, sun-dried whispers, and coconut cream rounding the sharp edges. It’s the kind of soup you slurp while watching a street cart pour stories into bowls across the world. Ready for a one-pot passport stamp?
Why make this recipe
This Green Olive Soup is a small, bold rebellion against cream-heavy fare — it’s bright, plant-forward, and built on pantry heroes like orzo and chickpeas. It’s fast enough for weeknights, dramatic enough for dinner guests, and soulful enough to remind you of coastal markets and rooftop dinners under unfamiliar constellations.
How to make Green Olive Soup
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 (50 g) sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces (120 g) orzo
- 6 cups (1.5 l) vegetable stock
- 1 cup (125 g) green olives, pitted and halved (or quartered if very large)
- 1/2 cup (120 g) coconut cream
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Directions:
Start by heating up some olive oil in a big pot over medium heat. Throw in the diced onion and cook it for about 5 minutes until it is soft and translucent. Add the garlic and cook for another minute, until fragrant. Stir in the tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes. Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer for about 10-12 minutes, or until the orzo is tender. Stir in the green olives, coconut cream, and baby spinach. Just give it a couple of minutes for the spinach to wilt and the olives to warm up. Taste and adjust seasoning as needed, then serve hot.
How to serve Green Olive Soup
Serve it steaming in deep bowls with a drizzle of extra virgin olive oil and a scatter of lemon zest for brightness. Pair with crusty bread rubbed with garlic or thin grilled flatbreads for tearing. For street-food theatrics, top with chopped fresh herbs (parsley or cilantro) and a crack of chili flakes or Aleppo pepper — the green will sing against a hit of heat.
How to store Green Olive Soup
Cool to room temperature within an hour, then refrigerate in an airtight container for up to 3 days. The orzo will continue to soak up broth, so when reheating, loosen with a splash of vegetable stock or water and stir in a little extra coconut cream if you want that freshly-made silkiness. This soup freezes, but texture shifts—thaw and refresh gently on the stove.
Tips to make Green Olive Soup
- Toast the orzo briefly in the pot before adding stock for a nuttier depth.
- If your olives are briny, rinse them lightly to tame the salt; add final salt after tasting.
- Swap coconut cream for a cashew cream (soaked cashews blitzed smooth) for a different lux mouthfeel.
- For a smoother finish, blitz half the soup with an immersion blender and then return the solids for contrast.
- Use high-quality sundried tomatoes packed in oil for the juiciest flavor punch.
Variations (if any)
- Mediterranean: Add chopped artichokes and a squeeze of lemon; finish with feta (or plant-based feta).
- North African: Stir in harissa paste and garnish with toasted almonds and cilantro.
- Spicy-Thai Twist: Replace coconut cream with full coconut milk, add a spoon of red curry paste and a handful of Thai basil.
- Protein boost: Toss in diced, seared tofu or shredded rotisserie chicken just before serving.
FAQs
Q: Is this soup vegan?
A: Yes — as written it’s plant-based thanks to coconut cream and vegetable stock. Add-ons like cheese or chicken would change that.
Q: Can I use other pasta instead of orzo?
A: Absolutely. Small pastas like acini di pepe, ditalini, or tiny shells work well. Cooking times will vary slightly.
Q: My soup tastes too salty. How do I fix it?
A: Try adding a peeled, chopped potato while simmering to absorb salt, or dilute with a splash more stock and a squeeze of lemon to balance. Coconut cream can also soften saltiness.
Q: Can I make this gluten-free?
A: Yes — swap the orzo for a gluten-free small pasta or use riced cauliflower for a low-carb, gluten-free option (adjust cooking time accordingly).
Q: Will the coconut cream overpower the olives?
A: Not if you add it gradually. Coconut cream should round the edges and add silkiness; the olives provide the bright, briny backbone.
Conclusion
If you want another take on this bright bowl from a different home kitchen, see Exploring Vegan’s Green Olive Soup for an herb-forward vegan riff. For a nostalgic, community-tested version and story, check out the Boise Foodie Guild’s Green Olive Soup. Both are great companions as you make this one your own — streetside, rooftop, or right at your cozy counter.
Green Olive Soup
Ingredients
Method
- Heat olive oil in a big pot over medium heat.
- Add diced onion and cook for about 5 minutes until soft and translucent.
- Add garlic and cook for another minute, until fragrant.
- Stir in tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes.
- Add sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 10-12 minutes, or until the orzo is tender.
- Stir in the green olives, coconut cream, and baby spinach.
- Cook for a couple of minutes for the spinach to wilt and the olives to warm up.
- Taste and adjust seasoning as needed, then serve hot.