Description
This Green Olive Soup is a flavorful and hearty dish packed with olives, chickpeas, orzo, and coconut cream. It’s a perfect blend of savory and creamy textures, making it a satisfying meal for any occasion.
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
- ½ cup (50 g) sundried 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
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add Flavorings: Stir in tomato paste, oregano, thyme, sundried tomatoes, chickpeas, and orzo. Cook for a few minutes to enhance flavors.
- Add Liquid: Pour in vegetable stock and bring to a simmer. Cook until orzo is tender.
- Finish Soup: Stir in green olives, coconut cream, and baby spinach. Season with salt and pepper.
- Serve: Ladle the soup into bowls and enjoy hot.
Notes
- You can customize this soup by adding other vegetables like carrots or bell peppers.
- For a creamier texture, blend a portion of the soup before adding the olives and spinach.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg