This turmeric soup with chickpeas, orzo, and spinach is a warm, nourishing bowl of comfort that’s perfect for any time of year. The golden hue of turmeric adds a subtle earthiness and vibrant color, while the chickpeas and orzo make it hearty and satisfying. Packed with healthy ingredients and cozy flavors, this soup is one you’ll want to make on repeat.
Why You’ll Love This Recipe?
It’s healthy, filling, and full of flavor! The combination of turmeric and garlic gives the broth a delicious depth, while the orzo and chickpeas add just the right amount of texture. Plus, it comes together in under an hour, making it perfect for busy weeknights or meal prep.
Ingredients You’ll Need
Here’s a sneak peek at the ingredients. You’ll find the full list below in the recipe card.
- Orzo pasta for a tender, hearty bite
- Canned chickpeas (drained and rinsed) for protein
- Fresh spinach for a boost of greens
- Onion and garlic to build the flavor
- Turmeric for its beautiful color and earthy flavor
- Vegetable broth as the base
- Lemon juice for brightness
- Olive oil, salt, and pepper for seasoning
Directions to Make Turmeric Soup
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and turmeric, cooking for another 30 seconds until fragrant.
Step 2: Add the Broth and Chickpeas
Pour in the vegetable broth and add the chickpeas. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Step 3: Cook the Orzo
Stir in the orzo and let it cook according to the package instructions, usually 8–10 minutes, stirring occasionally to prevent sticking.
Step 4: Add the Spinach
Once the orzo is tender, stir in the fresh spinach. Let it wilt for 2–3 minutes, then turn off the heat.
Step 5: Finish with Lemon Juice
Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the flavors as needed—sometimes a little extra lemon or salt makes all the difference.
Step 6: Serve Warm
Ladle the soup into bowls and serve hot, optionally garnished with fresh parsley or a sprinkle of red pepper flakes for a touch of heat.
Expert Tips and Tricks
- Don’t overcook the orzo: Orzo can quickly become mushy, so keep an eye on it and remove the soup from the heat as soon as it’s tender.
- Adjust the broth: If the soup thickens as it sits, simply add more broth or water when reheating.
- Boost the flavor: Add a pinch of cumin or smoked paprika for extra depth, or a drizzle of olive oil when serving for a silky finish.
Recipe Variations and Possible Substitutions
- Use another grain: If you don’t have orzo, try rice, quinoa, or small pasta like ditalini.
- Add protein: Shredded chicken or tofu would be great additions if you want a heartier meal.
- Swap the greens: Kale, Swiss chard, or arugula can replace the spinach for a slightly different flavor.
- Spice it up: Add a pinch of cayenne pepper or fresh ginger for a bit of heat and warmth.
Serving and Pairing Suggestions
This soup is satisfying on its own, but it pairs beautifully with a side of crusty bread or garlic knots to soak up the flavorful broth. A light side salad or roasted vegetables would also complement this dish perfectly. For drinks, a glass of chilled white wine or sparkling water with lemon is a refreshing choice.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a splash of broth or water when reheating. To reheat, warm the soup on the stovetop over low heat or in the microwave in short intervals, stirring occasionally.
FAQs
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze it before adding the spinach, as spinach can become mushy. Add fresh spinach when reheating.
Q: Can I make this gluten-free?
A: Absolutely! Use a gluten-free pasta or swap the orzo for rice or quinoa.
Q: Can I use fresh chickpeas instead of canned?
A: Yes, but make sure they’re fully cooked beforehand, as canned chickpeas are already pre-cooked.
Q: Can I double the recipe?
A: Of course! This soup is great for meal prep or feeding a crowd, so doubling the recipe works perfectly.
Conclusion
This turmeric soup with chickpeas, orzo, and spinach is everything you want in a bowl—comforting, wholesome, and packed with vibrant flavors. It’s easy to make, nourishing, and versatile enough to fit any dietary needs. Whether you’re serving it for a cozy dinner or prepping it for the week, this soup is bound to become a favorite in your kitchen.
Print
Golden Turmeric Soup with Chickpeas, Orzo, and Spinach
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup, Vegan
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
- Diet: Gluten Free
Description
Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is a nourishing, aromatic soup brimming with vibrant flavors. The earthy turmeric, paired with protein-rich chickpeas, tender orzo pasta, and leafy spinach, creates a deliciously wholesome meal. Perfect for any season, this soup is as comforting as it is health-boosting
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1/2 cup orzo pasta
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Add Spices: Stir in the turmeric, cumin, and ginger, cooking for another minute to toast the spices and release their aromas.
- Simmer the Soup: Add the chickpeas and vegetable broth to the pot, bringing it to a boil. Reduce heat and simmer for 10 minutes.
- Cook the Orzo: Add the orzo pasta to the pot and cook for 7-8 minutes, or until the pasta is tender.
- Add Spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
- Finish and Serve: Add the lemon juice for a bit of brightness, if desired. Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Notes
- For a creamier soup, you can blend part of the soup with an immersion blender before adding the orzo.
- You can substitute orzo with rice or another small pasta if desired.
- For extra flavor, consider adding a pinch of red pepper flakes or a splash of coconut milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg