Green Olive Orzo Soup (Printable View)
Hearty green olive and orzo soup with chickpeas, sundried tomatoes, and aromatic fresh herbs.
# Ingredient List:
→ Produce
01 -
1 large onion, diced
02 -
4 garlic cloves, finely chopped
03 -
2 tablespoons fresh oregano, roughly chopped
04 -
1 tablespoon fresh thyme, chopped
05 -
1 cup baby spinach, roughly torn
→ Pantry
06 -
2 tablespoons olive oil
07 -
2 tablespoons tomato paste
08 -
1/2 cup sundried tomatoes, sliced
09 -
1 can chickpeas, drained and rinsed (14 ounces)
10 -
4 ounces orzo
11 -
6 cups vegetable stock
12 -
1 cup green olives, pitted and halved
13 -
1/2 cup coconut cream
14 -
Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 -
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
02 -
Stir in the chopped garlic and cook for an additional minute until fragrant.
03 -
Mix in the tomato paste, oregano, and thyme. Sauté for 1 to 2 minutes, stirring to combine well.
04 -
Add sundried tomatoes, chickpeas, orzo, and vegetable stock. Increase the heat and bring to a boil, then reduce to a simmer.
05 -
Let the soup simmer gently for 10 to 12 minutes, or until the orzo is tender.
06 -
Stir in green olives, coconut cream, and baby spinach. Allow the spinach to wilt and the olives to warm through, about 2 minutes.
07 -
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot.
# Supplementary Details:
01 -
For the best flavor, use high-quality vegetable stock and briny green olives. If a creamier soup is desired, blend a cup of the soup before adding the spinach and olives.