This green olive soup is surprisingly flavorful and just the perfect bowl of comfort food to enjoy on a chilly day. With briny olives, fresh herbs, and sun-dried tomatoes in a creamy broth, this soup simply feels like a warm hug!
Full Recipe:
2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, finely chopped
2 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon dried thyme
1 cup sun dried tomatoes, chopped
1 can (14 oz) chickpeas, drained and rinsed
½ cup orzo pasta
4 cups vegetable stock
1 cup green olives, pitted and halved
½ cup coconut cream
2 cups baby spinach
Salt and pepper, to taste
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Add chopped garlic and cook for another minute until fragrant.
Add Tomato Paste and Herbs: Stir in tomato paste, dried oregano, and dried thyme. Cook for 1-2 minutes to blend the flavors.
Combine Main Ingredients: Add chopped sun-dried tomatoes, chickpeas, orzo pasta, and vegetable stock to the pot. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until the orzo is tender.
Finish the Soup: Stir in green olives, coconut cream, and baby spinach. Let the spinach wilt, adjust seasoning with salt and pepper, and serve warm.
Calories: Approximately 329 kcal
Protein: 10g
Carbohydrates: 45g
Fat: 12g
Fiber: 6g
Sugar: 7g