Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe
A flavorful and hearty Green Olive Soup featuring chickpeas, orzo, and a medley of fresh herbs simmered in vegetable stock, enriched with coconut cream and vibrant green olives. This Mediterranean-inspired soup is easy to prepare, wholesome, and perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
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 oil and sauté onions. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent, creating a flavorful base for the soup.
- Add garlic and cook. Stir in the finely chopped garlic and cook for an additional minute until fragrant, ensuring the garlic releases its aroma without burning.
- Incorporate tomato paste and herbs. Add 2 tablespoons tomato paste, 2 tablespoons fresh oregano, and 1 tablespoon fresh thyme to the pot. Cook for 1-2 minutes to allow the flavors to meld and deepen.
- Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Pour in 1/2 cup sliced sundried tomatoes, 1 can drained chickpeas, 4 ounces of orzo, and 6 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer to cook gently.
- Simmer until orzo is tender. Let the soup simmer for 10-12 minutes or until the orzo is tender but still has a slight bite, blending the flavors together.
- Add green olives, coconut cream, and spinach. Stir in 1 cup of green olives (pitted and halved), 1/2 cup coconut cream, and 1 cup baby spinach. Allow the soup to cook for a couple more minutes until the spinach wilts and the olives warm through.
- Season and serve. Taste the soup and add salt and freshly ground black pepper as needed. Serve hot, enjoying the rich and fresh Mediterranean flavors.
Notes
- Use pitted green olives to avoid any bitterness and ease of eating.
- Coconut cream adds a subtle richness and slight sweetness balancing the briny olives.
- Sundried tomatoes can be substituted with sun-dried tomato paste if preferred.
- Orzo can be replaced with small pasta like ditalini or even rice for variation.
- For a vegan diet, ensure the vegetable stock used is free from animal products.
- Adjust seasoning last, as olives and sundried tomatoes already add saltiness.
Keywords: Green Olive Soup, chickpea soup, orzo soup, Mediterranean soup, vegan soup, coconut cream soup, healthy soup
