Description
This Green Olive Soup is a surprisingly flavorful and comforting bowl of soup made with briny green olives, chickpeas, fresh herbs, sun-dried tomatoes, orzo, spinach, and a creamy coconut broth. It’s the perfect cozy meal for a chilly day.
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 (50 g) sun-dried 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
- 1/2 cup (120 g) coconut cream
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes.
- Add the sun-dried tomatoes, chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer for about 10-12 minutes, or until the orzo is tender.
- Stir in the green olives, coconut cream, and baby spinach. Cook for a couple of minutes, until the spinach has wilted and the olives are warmed through.
- Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve hot and enjoy.
Notes
For the best flavor, use good-quality green olives and fresh herbs. Adjust the amount of salt according to the saltiness of your olives and vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian