Green Olive Orzo Soup (Print Version)
# Ingredients:
→ Vegetables and Aromatics
01 -
1 large onion, diced
02 -
4 garlic cloves, finely chopped
03 -
1 cup (30 g) baby spinach, roughly torn
→ Liquids and Fats
04 -
2 tablespoons olive oil
05 -
6 cups (1.5 litres) vegetable stock
06 -
½ cup (120 g) coconut cream
→ Herbs
07 -
2 tablespoons fresh oregano, roughly chopped
08 -
1 tablespoon fresh thyme, chopped
→ Savory Elements
09 -
2 tablespoons tomato paste
10 -
½ cup (50 g) sundried tomatoes, sliced
11 -
1 can (400 g) chickpeas, drained and rinsed
12 -
4 ounces (120 g) orzo
13 -
1 cup (125 g) green olives, pitted and halved or quartered if very large
→ Seasoning
14 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
02 -
Stir in the finely chopped garlic and cook for 1 minute until aromatic.
03 -
Mix in tomato paste, chopped oregano, and chopped thyme. Cook for 1 to 2 minutes, stirring frequently, to release flavors.
04 -
Add sliced sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring mixture to a boil over high heat.
05 -
Reduce heat to a simmer and cook for 10 to 12 minutes, or until orzo is tender.
06 -
Stir in green olives, coconut cream, and baby spinach. Simmer for 2 minutes until spinach is wilted and olives are warmed through.
07 -
Taste, adjust seasoning with salt and freshly ground black pepper as needed, then serve hot.
# Notes:
01 -
For the best texture, use orzo cooked just until al dente, as it will continue to soften in the hot broth.
02 -
If your olives are particularly salty, rinse before adding to balance the overall flavor.