Cozy Green Olive Soup for Winter Warmth – Comforting, Savory & Nourishing

Adam

Cozy Green Olive Soup for Winter Warmth – Comforting, Savory & Nourishing

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.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

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

Equipment

Large soup pot
Wooden spoon
Cutting board
Sharp knife
Measuring cups and spoons
Ladle
Small bowl
Serving bowls

Method

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.

Notes

🧊 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.