How do you make Green Olive Soup: Amazing 10-Min Prep Delight?

Green Olive Soup: Amazing 10-Min Prep Delight is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover Green Olive Soup: Amazing 10-Min Prep Delight?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

Can you make Green Olive Soup: Amazing 10-Min Prep Delight ahead of time?

Yes, many of the components can be prepared ahead of time and assembled when ready to serve. Check the recipe notes section for specific make-ahead tips and timing recommendations.

What substitutions can I make for Green Olive Soup: Amazing 10-Min Prep Delight?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Green Olive Soup: Amazing 10-Min Prep Delight

Name: Green Olive Soup: Amazing 10-Min Prep Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
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 sundried tomatoes, sliced; 1 can (14 oz / 400 g) chickpeas, drained and rinsed; 4 ounces orzo; 6 cups vegetable stock; 1 cup green olives, pitted and halved (or quartered if very large); 1/2 cup coconut cream; 1 cup baby spinach, roughly torn; Salt and freshly ground black pepper to taste

Description

A simple and flavorful green olive soup recipe with orzo, chickpeas, and spinach. This Mediterranean-inspired soup is perfect for a light meal.

Ingredients

Scale

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 sundried tomatoes, sliced
1 can (14 oz / 400 g) chickpeas, drained and rinsed
4 ounces orzo
6 cups vegetable stock
1 cup green olives, pitted and halved (or quartered if very large)
1/2 cup coconut cream
1 cup baby spinach, roughly torn
Salt and freshly ground black pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
Add garlic and cook for 1 minute until fragrant.
Stir in tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes.
Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then reduce heat to a simmer.
Simmer for 10-12 minutes, or until orzo is tender.
Stir in green olives, coconut cream, and baby spinach. Cook for a couple of minutes until spinach wilts and olives warm through.
Taste and adjust seasoning. Serve hot.

Notes

For a creamier green olive soup, add an extra splash of coconut cream.
You can substitute orzo with other small pasta shapes or rice.
Adjust the amount of olives to your preference for this savory green olive soup.
This green olive soup can be made vegan by ensuring your vegetable stock is vegan.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (approx. 1/6 of the recipe)
Calories: Estimated 300-350 kcal (this is an estimate and can vary based on specific ingredients)
Sugar: Estimated 5-8 g
Sodium: Estimated 600-800 mg (can vary based on stock and olives)
Fat: Estimated 15-20 g
Saturated Fat: Estimated 5-7 g
Unsaturated Fat: Estimated 10-13 g
Trans Fat: 0 g
Carbohydrates: Estimated 35-45 g
Fiber: Estimated 6-9 g
Protein: Estimated 8-12 g
Cholesterol: 0 mg