Green Olive Soup

Start by heating up some olive oil in a big pot over medium heat. Throw in the diced onion and cook it for about 5 minutes until it’s soft and translucent.
2 tablespoons olive oil
1 large onion
Add the garlic and cook for another minute, until fragrant.
4 garlic cloves
Stir in the tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes.
2 tablespoons tomato paste
2 tablespoons fresh oregano
1 tablespoon fresh thyme
Add the sundried tomatoes, chickpeas, orzo, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
½ cup sundried tomatoes
1 can (14 oz / 400 g) chickpeas
4 ounces orzo
6 cups vegetable stock
Let the soup simmer for about 10-12 minutes, or until the orzo is tender.
Stir in the green olives, coconut cream, and baby spinach. Just give it a couple of minutes for the spinach to wilt and the olives to warm up.
1 cup green olives
½ cup coconut cream
1 cup baby spinach
Taste and adjust seasoning as needed, then serve hot.
Salt and freshly ground black pepper to taste