Description

This Green Olive Soup is a surprisingly flavorful and comforting dish, perfect for a chilly day. Packed with briny green olives, fresh herbs, sun-dried tomatoes, and a creamy broth, this soup is like a warm hug in a bowl. The combination of savory, tangy, and creamy flavors makes this soup an ideal comfort food, and it’s easy to prepare as well!

Ingredients

For the Soup:

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

½ cup (50 g) sun-dried 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 (or quartered if very large)

½ cup (120 g) coconut cream

1 cup (30 g) baby spinach, roughly torn

Salt and freshly ground black pepper to taste

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Instructions

Cook the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant.
Add Tomato Paste and Herbs:
Stir in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to release the flavors.
Add the Rest of the Ingredients:
Add the sun-dried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring to a boil, then reduce the heat to a simmer. Let the soup simmer for 10-12 minutes or until the orzo is tender.
Add Olives, Coconut Cream, and Spinach:
Stir in the green olives, coconut cream, and baby spinach. Cook for a few more minutes until the spinach has wilted and the olives are warmed through.
Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy!

Notes

Protein boost: Add tofu or tempeh for a protein boost, or top with roasted chickpeas for added crunch.
Swap the greens: If you’re not a fan of spinach, you can use kale or Swiss chard instead.
Gluten-free: Use a gluten-free pasta or rice instead of orzo to make the soup gluten-free.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American