Description
This green olive soup is rich, comforting and full of Mediterranean flavor. Made with briny green olives, sun-dried tomatoes, fresh herbs and chickpeas in a creamy broth, it’s the perfect cozy vegan soup for chilly days.
Ingredients
- Olive oil – 2 tablespoons
- Onion – 1 large, diced
- Garlic cloves – 4, finely chopped
- Tomato paste – 2 tablespoons
- Fresh oregano – 2 tablespoons, chopped
- Fresh thyme – 1 tablespoon, chopped
- Sun-dried tomatoes – 1/2 cup (50 g), sliced
- Chickpeas – 1 can (14 oz / 400 g), drained and rinsed
- Orzo – 4 ounces (120 g)
- Vegetable stock – 6 cups (1.5 l)
- Green olives – 1 cup (125 g), pitted and halved
- Coconut cream – 1/2 cup (120 g)
- Baby spinach – 1 cup (30 g), roughly torn
- Salt and black pepper – to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, oregano and thyme. Cook for 1–2 minutes.
- Add sun-dried tomatoes, chickpeas, orzo and vegetable stock. Bring to a boil, then reduce heat to a simmer.
- Simmer for 10–12 minutes, or until the orzo is tender.
- Stir in green olives, coconut cream and baby spinach. Cook for 2–3 minutes until spinach wilts.
- Season with salt and freshly ground black pepper. Serve hot.
Notes
- This soup is completely vegan and dairy-free.
- Adjust salt carefully as olives and sun-dried tomatoes are naturally salty.
- Leftovers keep well in the fridge for up to 3 days.
- Add a squeeze of lemon juice before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian