In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This should take about 1-2 minutes. Once hot, add a diced onion, letting it sauté for about 5 minutes until softened and translucent.

With the onion softened, stir in 3 cloves of minced garlic and sauté for an additional minute until fragrant.

Next, add in 2 tablespoons of tomato paste, 1 teaspoon of fresh oregano, and ½ teaspoon of fresh thyme. Cook the mixture for 1-2 minutes, stirring frequently.

Stir in ½ cup of chopped sundried tomatoes, 1 can (15 oz) of drained chickpeas, and 1 cup of orzo pasta. Pour in 4 cups of vegetable stock and raise the heat to bring the mixture to a boil.

Once boiling, reduce the heat to medium-low and let the soup simmer for 10-12 minutes, stirring occasionally.

After the orzo is tender, stir in 1 cup of pitted and halved green olives, 1 cup of coconut cream, and 2 cups of baby spinach. Allow the spinach to wilt, which should take about 2-3 minutes.

Before serving, taste the soup and adjust seasoning as necessary with salt and pepper. Ladle the warm, creamy Green Olive Soup into bowls and serve immediately.