Description
This comforting Green Olive Soup is a flavorful and hearty vegetarian dish featuring a fragrant blend of fresh herbs, green olives, chickpeas, and orzo pasta in a creamy coconut-infused vegetable broth. Perfect for cozying up on a chilly day, it combines Mediterranean and wholesome ingredients for a nourishing experience.
Ingredients
Scale
Soup Base
- 2 tablespoons Olive Oil
- 1 large Onion, diced
- 4 cloves Garlic, finely chopped
- 2 tablespoons Tomato Paste
- 2 tablespoons Fresh Oregano, roughly chopped
- 1 tablespoon Fresh Thyme, chopped
Main Ingredients
- 0.5 cup Sundried Tomatoes, sliced
- 1 can (14 oz) Chickpeas, drained and rinsed
- 4 ounces Orzo
- 6 cups Vegetable Stock
- 1 cup Green Olives, pitted and halved
- 0.5 cup Coconut Cream
- 1 cup Baby Spinach, roughly torn
Seasoning
- Salt and Pepper, to taste
Instructions
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add Garlic: Add the chopped garlic to the pot and cook for another minute until fragrant, stirring frequently to avoid burning.
- Incorporate Herbs and Tomato Paste: Stir in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to blend the flavors and develop a rich aroma.
- Add Main Ingredients and Stock: Combine the sundried tomatoes, chickpeas, orzo, and vegetable stock in the pot. Bring the mixture to a boil over high heat.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer for 10-12 minutes, or until the orzo is tender and cooked through.
- Finish with Cream and Greens: Stir in the green olives, coconut cream, and baby spinach. Cook for an additional 2-3 minutes, or until the spinach wilts and everything is heated evenly.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot for a delicious and cozy meal.
Notes
- You can substitute coconut cream with heavy cream or a plant-based alternative depending on preference.
- For a spicier kick, add red pepper flakes when sautéing the onions.
- Orzo can be replaced with small pasta shapes or rice for variation.
- This soup stores well and makes excellent leftovers; refrigerate for up to 3 days.
- To make the soup gluten-free, use gluten-free pasta instead of orzo.
