Description
A surprisingly flavorful and comforting Italian green olive soup with briny olives, fresh herbs, sundried tomatoes, chickpeas, orzo, and coconut cream — perfect for a cozy bowl on a chilly day.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 2 tbsp fresh oregano, roughly chopped
- 1 tbsp fresh thyme, chopped
- ½ cup sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 oz (120 g) orzo
- 6 cups (1.5 L) vegetable stock
- 1 cup (125 g) green olives, pitted and halved
- ½ cup (120 g) coconut cream
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, oregano, and thyme. Cook 1–2 minutes.
- Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then reduce heat and simmer 10–12 minutes until orzo is tender.
- Stir in green olives, coconut cream, and baby spinach. Cook 2 more minutes until spinach wilts and olives are warmed.
- Taste and adjust seasoning. Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Adjust salt and pepper according to taste.
- Can substitute spinach with kale or arugula for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boil, Simmer
- Cuisine: Italian