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Green Olive Soup

A bright and bold plant-forward soup featuring green olives, chickpeas, and coconut cream, perfect for weeknights or entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, 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 (120 g) orzo
  • 6 cups (1.5 l) vegetable stock
  • 1 cup (125 g) green olives, pitted and halved
  • 1/2 cup (120 g) coconut cream
  • 1 cup (30 g) baby spinach, roughly torn
  • Salt and freshly ground black pepper to taste

Method
 

Cooking
  1. Heat olive oil in a big pot over medium heat.
  2. Add diced onion and cook for about 5 minutes until soft and translucent.
  3. Add garlic and cook for another minute, until fragrant.
  4. Stir in tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes.
  5. Add sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot.
  6. Bring the mixture to a boil, then reduce the heat to a simmer.
  7. Let the soup simmer for about 10-12 minutes, or until the orzo is tender.
  8. Stir in the green olives, coconut cream, and baby spinach.
  9. Cook for a couple of minutes for the spinach to wilt and the olives to warm up.
  10. Taste and adjust seasoning as needed, then serve hot.

Notes

Serve hot with a drizzle of extra virgin olive oil, lemon zest, and crusty bread. Store in an airtight container for up to 3 days. Reheat with additional stock and coconut cream if needed.