Italian comfort soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
4 garlic cloves, finely chopped
04 -
2 tablespoons tomato paste
05 -
2 tablespoons fresh oregano, roughly chopped
06 -
1 tablespoon fresh thyme, chopped
07 -
½ cup (50 g) sundried tomatoes, sliced
08 -
1 can (14 oz / 400 g) chickpeas, drained and rinsed
09 -
4 ounces (120 g) orzo
10 -
6 cups (1.5 l) vegetable stock
11 -
1 cup (125 g) green olives, pitted and halved (or quartered if very large)
12 -
½ cup (120 g) coconut cream
13 -
1 cup (30 g) baby spinach, roughly torn
14 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Toss in the diced onion and cook for about 5 minutes until it softens. Add the garlic and cook for another minute until you can really smell it.
02 -
Stir in the tomato paste, fresh oregano, and thyme, letting them cook for 1-2 minutes to release all those amazing aromas.
03 -
Add the sundried tomatoes, chickpeas, orzo, and vegetable stock. Bring everything to a gentle boil, then lower the heat and let it simmer away.
04 -
Let the soup bubble gently for about 10-12 minutes, or until the orzo has softened up nicely.
05 -
Stir in those beautiful green olives, the coconut cream, and the baby spinach. Give it just a couple minutes more for the spinach to wilt down and the olives to warm through. Season with salt and pepper as you like, then ladle into bowls and enjoy while it's hot.
# Notes:
01 -
This soup keeps well in the fridge for up to 3 days and actually tastes even better the next day.
02 -
The orzo will continue to absorb liquid as it sits, so you might need to add more broth when reheating.
03 -
For a gluten-free version, simply substitute the orzo with rice or quinoa.