green olive soup

The ULTIMATE green (or black) olive soup that will soon become your go-to comfort food. With an option to make herb-infused olive oil, this one is packed with flavor!

Green Olive Soup with Olive Oil (Simple &amp; Tasty!)

olive oil ((more

onion

garlic

parsley (either fresh or dried (more for garnish))

thyme (either fresh or dried (more for garnish))

olives

beans

vegetable stock (473 milliliters)

water (473 milliliters)

red bell pepper (diced (optional))

lemon (juiced)

Heat the olive oil in a large pot on medium heat. Then add your onion and stir fry until translucent, for about 3-4 minutes.

Add the garlic and continue to stir fry, stirring further for about 1 minute. Then add the parsley and thyme, letting them fry further for about 1 minute.

Now add your olives and white beans, followed by the vegetable stock and water. Bring to a boil.

Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes. You still want the soup bubble, but you don&#39;t want vigorous bubbling.

(Optional) If you&#39;re also using the red bell pepper, add them in the last 5-10 minutes so they won&#39;t get too mushy.

Now turn off the heat. Use your hand/immersion blender to blende the soup until most olives are no longer whole. Blend more for a creamier and more uniform consistency, while blend less if you still want some chunks of the vegetables.

Top with your lemon juice (do NOT skip the lemon juice!). Drizzle with a bit more olive oil, then garnish with more parsley and thyme if desired. Serve with some rustic bread or your favorite soup pasta, and enjoy!

I'm a fan of olives but never thought of making a soup out of them, so thank you for the recipe!

This green olive soup is surprisingly flavorful and comforting, just the perfect bowl of comfort food to enjoy on a chilly day. With briny olives, fresh herbs and sun-dried tomatoes in a creamy broth, this soup simply feels like a warm hug!

Green Olive Soup

olive oil

garlic (finely chopped)

tomato paste

oregano (roughly chopped)

thyme (chopped)

sundried tomatoes (sliced)

(14 oz / 400 g) chickpeas (drained and rinsed)

orzo

vegetable stock

green olives

coconut cream

baby spinach (roughly torn)

Salt and black pepper

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’s 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.

I've cooked this every day - what a stunning recipe.  Definitely going into the family cookbook to pass down for generations!

Very quick, easy and complex morish taste.  Last a few days in fridge

https://mediavine-res.cloudinary.com/video/upload/t_original/v1732041116/irkgtknbgamyzevokugd.mp4

This green olive soup is surprisingly flavorful and just the perfect bowl of comfort food to enjoy on a chilly day. With briny olives, fresh herbs and sun-dried tomatoes in a creamy broth, this soup simply feels like a warm hug!

Top 2 green olive soup recipes from across the web

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Green Olive Soup with Olive Oil (Si...

Green Olive Soup

Top 2 green olive soup recipes from across the web

The most viewed green olive soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Olive Soup with Olive Oil (Si...

Green Olive Soup

The most viewed green olive soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine