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Ingredients
Scale
- 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
- ½ cup (50 g) sundried tomatoes, sliced
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 4 ounces (120 g) orzo
- 6 cups (1.5 l) vegetable stock
- 1 cup (125 g) green olives, pitted and halved (or quartered if very large)
- ½ cup (120 g) coconut cream
- 1 cup (30 g) baby spinach, roughly torn
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion for 5 minutes.
- Add garlic and sauté for 1 minute until fragrant.
- Mix in tomato paste, oregano, and thyme, cooking for 1-2 minutes.
- Stir in sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring to a boil then simmer.
- Simmer for 10-12 minutes until orzo is tender.
- Add green olives, coconut cream, and spinach. Stir until spinach wilts.
- Adjust seasoning to taste with salt and pepper.
Notes
Rinse chickpeas well for a cleaner taste.
For a thinner soup, add more vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 550
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 10
- Protein: 11
- Cholesterol: 5