Description
A comforting and hearty soup packed with chickpeas, spinach, and orzo, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (chopped)
- 2 tablespoons tomato paste
- 1 teaspoon fresh oregano
- 1 teaspoon fresh thyme
- ½ cup sundried tomatoes
- 1 can chickpeas (drained)
- ½ cup orzo
- 4 cups vegetable stock
- 1 cup green olives (pitted)
- ½ cup coconut cream
- 2 cups baby spinach
- Salt & black pepper (to taste)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté until softened and translucent, about 5 minutes.
- To the sautéed onion, add 3 cloves of chopped garlic and cook for 1 minute until fragrant. Stir in 2 tablespoons of tomato paste, 1 teaspoon of fresh oregano, and 1 teaspoon of fresh thyme, cooking for another 2 minutes.
- Add ½ cup of sundried tomatoes, 1 can of drained chickpeas, and ½ cup of orzo to the pot. Pour in 4 cups of vegetable stock, stirring well to combine.
- Once boiling, reduce the heat to low and let the soup simmer uncovered for about 10 minutes.
- After 10 minutes, stir in 1 cup of pitted green olives, ½ cup of coconut cream, and 2 cups of baby spinach. Cook until the spinach has wilted, about 2–3 minutes.
- Finally, taste your soup and season with salt and black pepper. Let it simmer for an additional minute before serving.
Notes
- This soup can be made gluten-free by using gluten-free pasta or quinoa.
- Feel free to substitute kale or Swiss chard for the baby spinach.
- For a creamier texture, blend a portion of the soup and return it to the pot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg