Green Olive Soup

This Green Olive Soup is a delightful blend of earthy flavors and creamy comfort. It’s the kind of dish that warms you up, whether you’re enjoying a cozy night in or entertaining friends. Picture a bowl brimming with the goodness of fresh herbs, hearty chickpeas, and tangy green olives. Each spoonful is not just a taste, but an experience—comforting and satisfying, perfect for chilly days. Plus, it comes together in a snap, making it ideal for both seasoned chefs and kitchen novices alike. So, if you’re looking for a new soup to add to your rotation, you’re in for a treat. Let’s get started on making this memorable Green Olive Soup!

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Why This Recipe Works

One of the standout elements of Green Olive Soup is its unique combination of flavors that blend harmoniously together. The briny green olives add a delightful tang, while the fresh herbs and creamy coconut create a wonderful depth. Because of the coconut cream, the texture becomes irresistibly creamy, which is comforting on a cold day.

Additionally, this soup is versatile, allowing for numerous ingredient variations based on what you have at home. Feel free to play around with different herbs or even swap out the chickpeas for beans or lentils. The possibilities make it fun to reinvent this dish again and again!

Why You’ll Love This Green Olive Soup

There are plenty of reasons to fall in love with this Green Olive Soup. First off, it’s a comforting bowl perfect for chilly days when all you want is to be wrapped in warmth. It’s quick and easy to prepare, taking only about 30 minutes from start to finish. With a hearty blend of fresh herbs and vegetables, this soup is also packed with nutrients, making it not just delicious but good for you as well.

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
• ½ 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)
• ½ cup (120 g) coconut cream
• 1 cup (30 g) baby spinach, roughly torn
• Salt and freshly ground black pepper to taste

Creating the Flavor Base

Sautéing Onion and Garlic

Begin by heating the olive oil in a large pot over medium heat. Then, toss in the diced onion. Cook for about 5 minutes until it softens and turns translucent. After that, add the finely chopped garlic and sauté for 1 minute until you can smell its wonderful aroma filling your kitchen.

Incorporating the Flavor Boosters

Next, mix in the tomato paste along with the fresh oregano and thyme. Allow this lovely mixture to cook for 1-2 minutes, stirring occasionally until everything becomes aromatic and beautifully combined.

Building the Soup

Adding the Main Ingredients

Now, stir in the sundried tomatoes, chickpeas, orzo, and your vegetable stock. Bring the mixture to a boil, and once it bubbles, reduce the heat so it can gently simmer.

Cooking the Orzo

Let the soup simmer for about 10-12 minutes, or until the orzo is tender. Stir occasionally to ensure it cooks evenly and doesn’t stick to the bottom.

Finishing Touches

Incorporating Greens and Cream

Once the orzo is cooked, it’s time for the finishing touches! Add the green olives, coconut cream, and torn baby spinach to the pot. Stir until the spinach wilts and the olives warm through, which should take just about 2-3 minutes.

Adjusting the Seasoning

Give your soup a taste, and if needed, adjust the seasoning with salt and freshly ground black pepper. This simple step can elevate the flavors even more, making every broth-filled spoon shine.

Serving Suggestions

To make this dish even heartier, serve it with crusty bread on the side. It’s perfect for dipping! Consider garnishing with a sprinkle of fresh herbs to add an extra touch of flavor and presentation.

Tips for Success

• Rinse the chickpeas well to ensure a cleaner taste.
• If you prefer a thinner soup, adjust the consistency by adding more vegetable stock as needed.

Variations

Feel free to get creative! Substitute chickpeas with lentils if you’re looking for a different texture. Also, you can use other greens, like kale or Swiss chard, to switch things up.

Storage Tips

Leftovers can be a lifesaver! Store any extra soup in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy, just reheat gently on the stove to avoid overcooking the orzo.

Pairing Ideas

Want to make it a full meal? Pair this Green Olive Soup with a light salad for a refreshing contrast. Alternatively, enjoying it with a glass of white wine can add a luxurious touch to your dining experience.

FAQs

Q1: Can I make this soup vegan?
A1: Absolutely! This recipe is vegan-friendly as it uses coconut cream and vegetable stock.

Q2: How long will leftovers keep?
A2: Leftover Green Olive Soup can last up to 4 days in the refrigerator.

Q3: Can I freeze this soup?
A3: Yes, it can be frozen for up to 3 months. Just make sure to store it in a sealed container.

Q4: What can I substitute for coconut cream?
A4: You can use cashew cream or add extra vegetable stock if you’d prefer a lighter soup.

Q5: Is this soup gluten-free?
A5: If you want to make it gluten-free, simply replace the orzo with a gluten-free pasta option.

This Green Olive Soup is truly a cozy embrace in a bowl, merging comforting flavors and creamy goodness beautifully. It’s not just a recipe, but a delightful experience that invites you to enjoy every single spoonful. Perfect for warming up your evenings or impressing guests, this dish is bound to become a favorite. Go ahead and give it a try, and enjoy the heartwarming magic that unfolds in your kitchen!

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