Green Olive Orzo Soup (Printable Format)
Savory medley of green olives, orzo, sundried tomatoes, and spinach in a rich, flavorful broth.
# Needed Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
4 garlic cloves, finely chopped
→ Aromatics and Paste
04 -
2 tablespoons tomato paste
05 -
2 tablespoons fresh oregano, roughly chopped
06 -
1 tablespoon fresh thyme, chopped
→ Main Components
07 -
50 grams sundried tomatoes, sliced
08 -
400 grams canned chickpeas, drained and rinsed
09 -
120 grams orzo
10 -
1.5 litres vegetable stock
→ Finishers
11 -
125 grams green olives, pitted and halved
12 -
120 grams coconut cream
13 -
30 grams baby spinach, roughly torn
14 -
Salt and freshly ground black pepper, to taste
# Preparation Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
02 -
Incorporate chopped garlic and sauté for an additional minute until fragrant.
03 -
Stir in tomato paste, chopped oregano, and thyme. Cook for 1 to 2 minutes, allowing flavors to meld.
04 -
Add sliced sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil, then lower heat to maintain a gentle simmer.
05 -
Let the mixture simmer for 10 to 12 minutes, or until the orzo is just tender.
06 -
Stir in the green olives, coconut cream, and torn baby spinach. Allow spinach to wilt and olives to warm through, about 2 minutes.
07 -
Taste and adjust seasoning with salt and black pepper as needed. Serve hot.
# Supplementary Details:
01 -
For best results, choose high-quality green olives and fresh herbs to maximize flavor.
02 -
Orzo can be substituted with other small pasta shapes if desired.