Description
A hearty and flavorful Green Olive Soup packed with wholesome ingredients like chickpeas, sundried tomatoes, and fresh herbs. This creamy vegetarian soup uses coconut cream for richness and features tender orzo and vibrant baby spinach, making it a comforting and nutritious meal perfect for any day.
Ingredients
Soup Base
- 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
Vegetables and Legumes
- ½ cup (50 g) sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 1 cup (30 g) baby spinach, roughly torn
- 1 cup (125 g) green olives, pitted and halved (or quartered if very large)
Grains and Liquids
- 4 ounces (120 g) orzo
- 6 cups (1.5 l) vegetable stock
- ½ cup (120 g) coconut cream
Seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the finely chopped garlic and cook for another 1-2 minutes until fragrant.
- Add Tomato Paste and Herbs: Stir in the tomato paste, fresh oregano, and fresh thyme. Cook for 2-3 minutes to allow the flavors to meld and the tomato paste to caramelize lightly.
- Add Sundried Tomatoes and Chickpeas: Incorporate the sliced sundried tomatoes along with the drained and rinsed chickpeas. Stir well to combine all ingredients.
- Add Orzo and Vegetable Stock: Pour in the vegetable stock and add the orzo. Increase heat to bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 10-12 minutes or until the orzo is tender.
- Add Green Olives and Coconut Cream: Stir in the green olives and coconut cream, mixing thoroughly to create a creamy texture. Simmer for an additional 3-5 minutes to heat through and blend the flavors.
- Finish with Spinach and Seasoning: Add the torn baby spinach to the soup and cook until just wilted, about 2 minutes. Season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and serve hot as a comforting and nutritious meal.
Notes
- For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
- You can adjust the salt depending on the saltiness of the olives and vegetable stock.
- Use fresh herbs for the best flavor impact, but dried herbs can be a substitute in emergencies.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
