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Green Olive and Chickpea Orzo Soup Recipe

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4.3 from 14 reviews

This vibrant Green Olive Soup is a hearty and flavorful vegetarian dish featuring a luscious blend of green olives, chickpeas, orzo, and fresh herbs. Enhanced with coconut cream and baby spinach, it offers a creamy texture and a delightful combination of tangy and savory notes. Perfect for a comforting meal, this soup cooks in about 40 minutes and serves six.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

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
  • 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
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the Onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent, stirring occasionally to prevent burning.
  2. Add Garlic: Stir in the finely chopped garlic and cook for an additional minute until fragrant, being careful not to let it brown.
  3. Incorporate Herbs and Tomato Paste: Mix in the tomato paste, fresh oregano, and thyme. Cook for 1-2 minutes to allow the flavors to bloom and the tomato paste to caramelize slightly.
  4. Add Main Soup Ingredients: Add sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Stir well to combine and bring the mixture to a boil.
  5. Simmer the Soup: Reduce the heat to a simmer and cook for 10-12 minutes, until the orzo is tender and the soup has thickened slightly.
  6. Finish with Olives, Coconut Cream, and Spinach: Stir in the green olives, coconut cream, and baby spinach. Allow the spinach to wilt and olives to warm through for about 2 minutes.
  7. Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as desired. Serve hot and enjoy.

Notes

  • Use pitted green olives to avoid any unexpected bites of pit; quarter large olives for easier eating.
  • For a creamier texture, blend a portion of the soup before adding the olives and spinach.
  • This soup is naturally vegetarian and can be made vegan by ensuring the vegetable stock used is vegan-friendly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Orzo cooks quickly, monitor closely to avoid overcooking and mushy texture.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/green-olive-and-chickpea-orzo-soup-recipe/