Description
This Green Olive Soup is rich, briny, creamy, and packed with Mediterranean flavors from sun-dried tomatoes, herbs, chickpeas, and a swirl of coconut cream. It’s comfort in a bowl!
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) sundried 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
1/2 cup (120 g) coconut cream
1 cup (30 g) baby spinach, roughly torn
Salt and freshly ground black pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the tomato paste, oregano, and thyme. Cook for 1-2 minutes to blend the flavors.
4. Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring to a boil, then reduce to a simmer.
5. Simmer the soup for 10-12 minutes, or until the orzo is tender.
6. Stir in the green olives, coconut cream, and baby spinach. Let the spinach wilt and the olives warm through.
7. Taste and adjust seasoning with salt and black pepper as needed. Serve hot.
Notes
For extra flavor, add a splash of olive brine from the jar when adding the olives.
Cut sun-dried tomatoes into small pieces so their flavor distributes throughout the soup.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 329
- Sugar: 4g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg