Description
This Green Olive Soup is a hearty and flavorful dish combining the briny goodness of green olives, creamy coconut cream, and nutritious chickpeas with aromatic herbs and orzo pasta. Perfect for a warm, comforting meal, it balances fresh ingredients and rich flavors in a quick 40-minute preparation.
Ingredients
Main 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 sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces orzo
- 6 cups vegetable stock
- 1 cup green olives, pitted and halved (or quartered if very large)
- 1/2 cup coconut cream
- 1 cup baby spinach, roughly torn
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the Oil and Cook Onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until the onion becomes soft and translucent.
- Add Garlic: Stir in the finely chopped garlic cloves and cook for an additional minute until fragrant, ensuring not to let the garlic burn.
- Add Tomato Paste and Herbs: Add 2 tablespoons of tomato paste along with 2 tablespoons fresh oregano and 1 tablespoon fresh thyme to the pot. Cook this mixture for 1 to 2 minutes, allowing the herbs and paste to release their aromas.
- Add Remaining Ingredients and Simmer: Pour in 1/2 cup sliced sundried tomatoes, 1 can of drained and rinsed chickpeas, 4 ounces of orzo, and 6 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
- Cook Orzo: Continue simmering the soup for 10 to 12 minutes, or until the orzo is tender and cooked through, stirring occasionally to prevent sticking.
- Finish with Olives, Coconut Cream, and Spinach: Stir in 1 cup of pitted and halved green olives, 1/2 cup coconut cream, and 1 cup of roughly torn baby spinach. Allow the soup to cook for 2 more minutes for the spinach to wilt and the olives to warm through.
- Adjust Seasoning and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup hot, ideally with crusty bread or as a satisfying standalone dish.
Notes
- For a richer flavor, use homemade vegetable stock if possible.
- Green olives can be substituted with Castelvetrano or other mild green olive varieties for a less briny taste.
- Adjust the quantity of orzo for a thicker or thinner soup consistency.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- To make the soup gluten-free, replace orzo with gluten-free pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
