Description
This Green Olive Soup is a warm and comforting dish that combines the briny flavor of green olives with fresh herbs and a creamy broth. It’s perfect for chilly evenings or casual get-togethers, offering a deliciously unique taste that will leave everyone asking for seconds. Packed with nutritious ingredients like chickpeas and spinach, this hearty soup is not only quick to prepare but also versatile enough to be enjoyed on its own or paired with crusty bread for a more filling meal. In just 30 minutes, you can create a bowl of this delightful Mediterranean-inspired soup that promises to be a crowd-pleaser!
Ingredients
Scale
- 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 olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Stir in minced garlic, cooking for an additional minute before adding tomato paste, oregano, and thyme. Sauté for 1-2 minutes.
- Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then reduce heat and let simmer for 10-12 minutes until orzo is tender.
- Stir in green olives, coconut cream, and baby spinach. Cook until spinach wilts.
- Season with salt and pepper to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg