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Green Olive and Chickpea Orzo Soup Recipe

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4.1 from 14 reviews

A vibrant and flavorful Green Olive Soup combining creamy coconut, tender orzo, and a medley of fresh herbs and sundried tomatoes. This hearty vegetarian soup is perfectly balanced with the briny touch of green olives and nutritious chickpeas, making it a comforting and healthy meal that’s ready in under 40 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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 Onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent, stirring occasionally to prevent burning.
  2. Add Garlic: Add the chopped garlic and cook for an additional minute until fragrant, being careful not to let it brown.
  3. Incorporate Herbs and Tomato Paste: Stir in 2 tablespoons tomato paste, 2 tablespoons fresh oregano, and 1 tablespoon fresh thyme. Cook for 1 to 2 minutes to allow the tomato paste to caramelize slightly and release its flavors.
  4. Add Remaining Ingredients: Add 1/2 cup sliced sundried tomatoes, 1 can drained and rinsed chickpeas, 4 ounces orzo, and 6 cups vegetable stock to the pot. Bring the mixture to a boil over high heat.
  5. Simmer Soup: Reduce heat to a simmer and cook for 10 to 12 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.
  6. Finish with Olives and Greens: Stir in 1 cup pitted green olives, 1/2 cup coconut cream, and 1 cup roughly torn baby spinach. Allow the spinach to wilt and the olives to warm through, about 2 minutes.
  7. Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Serve hot for a comforting and delicious meal.

Notes

  • Use fresh herbs for the best vibrant flavor, but dried herbs can be substituted if fresh are unavailable.
  • Adjust the amount of orzo to your preference for thicker or thinner soup consistency.
  • If coconut cream is not available, full-fat coconut milk can be used but the soup may be slightly less creamy.
  • Green olives add a briny contrast; choose mild or medium-pitted olives to avoid overwhelming saltiness.
  • This soup is naturally vegetarian and can be made vegan by ensuring vegetable stock is free from animal products.

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