Green Olive and Chickpea Orzo Soup with Coconut Cream Recipe
A hearty and flavorful Green Olive Soup combining creamy coconut, tangy sundried tomatoes, and tender chickpeas with fragrant herbs and nutritious spinach. This comforting soup features tender orzo pasta and green olives for a unique twist, perfect for a satisfying vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 1/2 cup sundried tomatoes, sliced
- 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
- Heat the Olive Oil and Sauté Onions: Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
- Add Garlic: Stir in the finely chopped garlic and cook for another minute until fragrant.
- Mix in Tomato Paste and Herbs: Add tomato paste, chopped fresh oregano, and thyme to the pot. Cook for 1 to 2 minutes to release the flavors.
- Add Main Ingredients and Stock: Incorporate the sliced sundried tomatoes, drained chickpeas, orzo, and vegetable stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Until Orzo is Tender: Let the soup simmer for 10 to 12 minutes, or until the orzo is fully cooked and tender.
- Finish with Olives, Coconut Cream, and Spinach: Stir in the pitted green olives, coconut cream, and torn baby spinach. Let it cook for a couple of minutes until spinach wilts and olives warm through.
- Season and Serve: Taste the soup and adjust salt and freshly ground black pepper as needed. Serve hot.
Notes
- Use good quality vegetable stock for a richer flavor.
- If you prefer a thicker soup, reduce the stock slightly or blend a portion of the soup before adding olives and spinach.
- Green olives add a salty tang—adjust added salt accordingly.
- For a gluten-free version, substitute orzo with gluten-free pasta or omit entirely.
- This soup reheats well and flavors deepen overnight.
Keywords: green olive soup, vegetarian soup, Mediterranean soup, coconut cream soup, chickpea soup, orzo soup, healthy soup recipe
