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Green Olive and Sundried Tomato Chickpea Soup with Orzo and Spinach Recipe

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★★★★★

4.6 from 584 reviews

A vibrant and hearty Green Olive Soup featuring tender orzo, creamy coconut, and a medley of fresh herbs and vegetables. This Mediterranean-inspired vegetarian soup combines the briny flavor of green olives with sundried tomatoes, chickpeas, and spinach for a comforting and flavorful meal.

Ingredients

Scale

Sauté Base

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, finely chopped

Herbs and Flavorings

  • 2 tablespoons tomato paste
  • 2 tablespoons fresh oregano, roughly chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 cup sundried tomatoes, sliced

Main Ingredients

  • 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

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the Olive Oil: In a large pot over medium heat, warm the olive oil. Add the diced onion and cook for about 5 minutes until soft and translucent.
  2. Add Garlic: Stir in the finely chopped garlic and cook for an additional minute until fragrant, being careful not to burn it.
  3. Incorporate Tomato Paste and Herbs: Mix in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to develop the flavors.
  4. Add Sundried Tomatoes, Chickpeas, Orzo, and Stock: Pour in the sundried tomatoes, drained chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Simmer Until Orzo is Tender: Let the soup simmer gently for 10-12 minutes, or until the orzo is cooked through and tender.
  6. Finish with Olives, Coconut Cream, and Spinach: Stir in the green olives, coconut cream, and baby spinach. Allow the spinach to wilt and the olives to warm through for a couple of minutes.
  7. Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve hot for the best flavor.

Notes

  • The orzo in the soup cooks in the broth, making it essential to watch the simmering time to avoid overcooking.
  • Using coconut cream adds a subtle richness and creaminess without dairy, making the soup suitable for lactose-intolerant individuals.
  • Adjust the salt carefully as olives can add significant saltiness.
  • This soup can be made gluten-free by substituting orzo with gluten-free pasta or rice.
  • For added protein, consider topping with crumbled feta or adding extra legumes.

Keywords: green olive soup, vegetarian soup, Mediterranean soup, orzo soup, chickpea soup, coconut cream soup, hearty vegetable soup

Find it online: https://cheframiflavor.com/green-olive-and-sundried-tomato-chickpea-soup-with-orzo-and-spinach-recipe/