🎉 Introduction
When the cold wind settles in and you’re craving a warm, comforting meal that feels nourishing and wholesome, this Cozy Green Olive Soup for Winter Warmth becomes the perfect bowl to wrap your hands around. It’s a unique and flavorful combination of Mediterranean-inspired ingredients like green olives, fresh herbs, sundried tomatoes, chickpeas, and orzo — all simmered together in a creamy coconut broth that’s rich, soothing, and deeply satisfying.
Unlike typical winter soups that rely on heavy cream, this recipe uses coconut cream to create a velvety, luxurious texture while remaining dairy-free. The green olives bring salty brightness, the orzo adds heartiness, and the baby spinach brings freshness and color to every spoonful. Meanwhile, aromatic garlic, onions, oregano, and thyme create a fragrant base that fills your kitchen with a cozy winter aroma.
If you’re looking for a comforting, creamy, slightly tangy, herb-packed soup — something different yet deeply satisfying — this Green Olive Soup will become one of your winter favorites. It’s simple, nourishing, and perfect for both quick weeknight meals and slow weekend cooking.
🧰 Equipment Needed
- Large soup pot
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Small bowl
- Serving bowls
🛒 Ingredients
Vegetables & Herbs
- 2 cups baby spinach
- 1 can chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 tablespoon fresh oregano, chopped
- 1 cup sundried tomatoes, chopped
- 1 teaspoon fresh thyme
Liquids
- 4 cups vegetable stock
- 1 cup coconut cream
Condiments
- 1 cup green olives, sliced or whole
Pasta
- 1 cup orzo
Oil
- 2 tablespoons olive oil
Tomato Base
- 2 tablespoons tomato paste
👩🍳 Directions
Step 1 — Prepare your ingredients
Dice the onion, mince the garlic, chop the sundried tomatoes, slice the olives, and rinse the chickpeas. Chop the oregano and thyme. This helps everything cook quickly and evenly.
Step 2 — Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and fragrant. Add the minced garlic and cook for 1 minute.
Step 3 — Add herbs & tomato paste
Stir in the oregano, thyme, and tomato paste. Let the tomato paste cook for 1–2 minutes to deepen its flavor and caramelize slightly.
Step 4 — Add chickpeas & sundried tomatoes
Pour in the chickpeas and chopped sundried tomatoes. Stir well so they absorb the aromatics and herbs.
Step 5 — Add olives & vegetable stock
Add the green olives and pour in the vegetable stock. Stir gently and bring the soup to a boil.
Step 6 — Add orzo
Once boiling, add the orzo. Reduce heat to medium-low and let it simmer for 10–12 minutes, or until the orzo is cooked al dente.
Step 7 — Add coconut cream
Pour in the coconut cream and stir until the soup becomes creamy and well combined.
Step 8 — Add baby spinach
Stir in the baby spinach and let it wilt for 1–2 minutes.
Step 9 — Adjust seasoning
Taste the broth. Add salt, black pepper, or more herbs depending on your flavor preference.
Step 10 — Serve & enjoy
Ladle into bowls and enjoy warm. Garnish with extra olives or herbs if desired.
🍽️ Servings & Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
🧊 Storage & Reheating
Refrigerator
- Store in an airtight container for up to 4 days.
- Orzo absorbs broth, so you may need to add a splash of water or stock when reheating.
Freezer
- Freeze without the orzo for up to 2 months.
- Add cooked orzo after reheating.
Reheating
- Warm on low heat and stir gently.
- Add water or broth if soup becomes too thick.
🥄 Variations
1. Extra Creamy Version
Add an additional 1/2 cup coconut cream.
2. Lemon Herb Version
Add a squeeze of lemon juice and extra oregano.
3. Spicy Version
Add red pepper flakes or sliced chili peppers.
4. Protein Boost
Add shredded chicken or white beans.
5. Low-Carb Version
Replace orzo with cauliflower rice.
6. Mediterranean Version
Add capers, fresh basil, or roasted peppers.
7. Tomato-Rich Version
Add an extra tablespoon of tomato paste.
8. Brothier Style
Add 1–2 extra cups of vegetable stock.
9. Creamy Parmesan Version
Add grated Parmesan (if not dairy-free).
10. Green Goodness Version
Add kale or Swiss chard along with spinach.
❓ 10 FAQs
1. Are green olives too strong for soup?
No—once simmered, they become mild, briny, and delicious.
2. Can I use black olives instead?
Yes, but green olives add brighter flavor.
3. Can I use fresh tomatoes?
Yes—2 medium tomatoes chopped will work.
4. Does coconut cream taste like coconut?
Only slightly. It becomes subtle once combined with herbs and olives.
5. What type of orzo should I use?
Any brand works — regular, whole wheat, or gluten-free.
6. Can I replace orzo with rice?
Yes, cook longer (15–20 minutes).
7. Can I meal prep this soup?
Yes—store orzo separately for the best texture.
8. Can I make it thicker?
Add less stock or simmer uncovered.
9. What can I serve with this soup?
Crusty bread, garlic toast, or a fresh salad.
10. Is this soup vegetarian?
Yes, and easily vegan-friendly.
🏁 Conclusion
This Cozy Green Olive Soup for Winter Warmth brings together the perfect blend of creamy coconut broth, hearty orzo, fresh spinach, chickpeas, sundried tomatoes, and briny green olives. The combination of Mediterranean flavors and winter comfort makes this soup truly special.
It’s warm, nourishing, flavorful, and vibrant — the perfect bowl to brighten cold winter days. Easy to prepare, flexible with variations, and packed with nutrition, this soup is guaranteed to become a winter favorite in your home.
Cozy Green Olive Soup for Winter Warmth – Comforting, Savory & Nourishing
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Equipment
Method
- Dice the onion, mince the garlic, chop the sundried tomatoes, slice the olives, and rinse the chickpeas. Chop the oregano and thyme. This helps everything cook quickly and evenly.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and fragrant. Add the minced garlic and cook for 1 minute.
- Stir in the oregano, thyme, and tomato paste. Let the tomato paste cook for 1–2 minutes to deepen its flavor and caramelize slightly.
- Pour in the chickpeas and chopped sundried tomatoes. Stir well so they absorb the aromatics and herbs.
- Add the green olives and pour in the vegetable stock. Stir gently and bring the soup to a boil.
- Once boiling, add the orzo. Reduce heat to medium-low and let it simmer for 10–12 minutes, or until the orzo is cooked al dente.
- Pour in the coconut cream and stir until the soup becomes creamy and well combined.
- Stir in the baby spinach and let it wilt for 1–2 minutes.
- Taste the broth. Add salt, black pepper, or more herbs depending on your flavor preference.
- Ladle into bowls and enjoy warm. Garnish with extra olives or herbs if desired.
Notes
Refrigerator Store in an airtight container for up to 4 days. Orzo absorbs broth, so you may need to add a splash of water or stock when reheating. Freezer Freeze without the orzo for up to 2 months. Add cooked orzo after reheating. Reheating Warm on low heat and stir gently. Add water or broth if soup becomes too thick. 🥄 Variations
1. Extra Creamy Version Add an additional 1/2 cup coconut cream. 2. Lemon Herb Version Add a squeeze of lemon juice and extra oregano. 3. Spicy Version Add red pepper flakes or sliced chili peppers. 4. Protein Boost Add shredded chicken or white beans. 5. Low-Carb Version Replace orzo with cauliflower rice. 6. Mediterranean Version Add capers, fresh basil, or roasted peppers. 7. Tomato-Rich Version Add an extra tablespoon of tomato paste. 8. Brothier Style Add 1–2 extra cups of vegetable stock. 9. Creamy Parmesan Version Add grated Parmesan (if not dairy-free). 10. Green Goodness Version Add kale or Swiss chard along with spinach. ❓ 10 FAQs
1. Are green olives too strong for soup? No—once simmered, they become mild, briny, and delicious. 2. Can I use black olives instead? Yes, but green olives add brighter flavor. 3. Can I use fresh tomatoes? Yes—2 medium tomatoes chopped will work. 4. Does coconut cream taste like coconut? Only slightly. It becomes subtle once combined with herbs and olives. 5. What type of orzo should I use? Any brand works — regular, whole wheat, or gluten-free. 6. Can I replace orzo with rice? Yes, cook longer (15–20 minutes). 7. Can I meal prep this soup? Yes—store orzo separately for the best texture. 8. Can I make it thicker? Add less stock or simmer uncovered. 9. What can I serve with this soup? Crusty bread, garlic toast, or a fresh salad. 10. Is this soup vegetarian? Yes, and easily vegan-friendly. 🏁 Conclusion This Cozy Green Olive Soup for Winter Warmth brings together the perfect blend of creamy coconut broth, hearty orzo, fresh spinach, chickpeas, sundried tomatoes, and briny green olives. The combination of Mediterranean flavors and winter comfort makes this soup truly special. It’s warm, nourishing, flavorful, and vibrant — the perfect bowl to brighten cold winter days. Easy to prepare, flexible with variations, and packed with nutrition, this soup is guaranteed to become a winter favorite in your home.
