Step 1

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.

Step 2

Add the garlic and cook for another minute, until fragrant.

Step 3

Stir in the tomato paste, fresh oregano, and thyme, and cook for 1-2 minutes.

Step 4

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.

Step 5

Let the soup simmer for about 10-12 minutes, or until the orzo is tender.

Step 6

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.

Step 7

Taste and adjust seasoning as needed, then serve hot.