Golden Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe
If you’re searching for a soul-warming meal that’s as nourishing as it is vibrant, look no further than Golden Turmeric Soup with Chickpeas, Orzo, and Spinach. This cozy soup is packed with golden spices, creamy chickpeas, tender orzo, and fresh baby spinach, all swimming together in a flavorful broth that sings with lemony brightness. It’s a colorful, crowd-pleasing bowl you’ll come back to again and again—whether you need a quick weeknight dinner or a nourishing boost to lift your spirits.
Ingredients You’ll Need
The recipe list for Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is simple, but each ingredient pulls its weight. These pantry staples and fresh additions work in harmony to create a beautiful balance of color, texture, and bold Mediterranean flavor.
- Olive oil: The foundation for sautéing, adding fruity richness from the very start.
- Yellow onion: Sweet and softens beautifully, building depth into every spoonful.
- Garlic: Just the right amount for aromatic punch—don’t skip it!
- Ground turmeric: The star of the show for that stunning golden hue and gentle earthy flavor.
- Ground cumin: Lends warmth and a subtle nutty undertone that cozy soups crave.
- Ground ginger: Adds zing and a hint of spice that lights up the broth.
- Red pepper flakes (optional): For those who enjoy a gentle kick—add more or less to taste!
- Salt: Essential for bringing all the flavors together.
- Black pepper: A finishing note of gentle heat that rounds out the soup.
- Low-sodium vegetable broth: Supports all the flavors without overpowering the beautiful turmeric notes.
- Canned chickpeas: Creamy, hearty, and protein-rich—they make the soup wonderfully filling.
- Orzo: This tiny pasta cooks quickly and gives the soup luxurious body.
- Fresh baby spinach: Wilts delicately into the soup, delivering a pop of green and plenty of nutrients.
- Lemon juice: A big squeeze at the end brightens and ties all those savory flavors together.
- Chopped fresh parsley (optional): The perfect final flourish for freshness and color!
How to Make Golden Turmeric Soup with Chickpeas, Orzo, and Spinach
Step 1: Sauté Aromatics
Begin by heating your olive oil in a large pot over medium heat. Once it’s shimmering, add your chopped onion and let it cook gently for about 4 to 5 minutes until it’s soft and translucent. The onion is the foundation, so make sure it’s tender—this is where the savory backdrop for the entire Golden Turmeric Soup with Chickpeas, Orzo, and Spinach comes alive.
Step 2: Toast the Spices
Sprinkle in the minced garlic, ground turmeric, cumin, ginger, red pepper flakes (if using), salt, and black pepper. Stir and let everything mingle for 1 to 2 minutes. You’ll notice a fragrant cloud rising from your pot as the spices toast and become beautifully aromatic. This step deepens the flavor and is honestly where the “golden” magic happens.
Step 3: Simmer the Broth
Pour in your vegetable broth, stirring well to lift any delicious spice bits from the bottom. Bring the soup to a gentle boil—this helps blend all those bold seasonings into the liquid for a deeply flavored base.
Step 4: Add Chickpeas and Orzo
Once the broth is bubbling, stir in the chickpeas and orzo. Lower the heat to maintain a soft simmer and cook for 10 to 12 minutes, or until the orzo is just tender. Give the pot an occasional stir so the pasta doesn’t stick. The soup starts to thicken, and the chickpeas become even creamier as the flavors meld.
Step 5: Wilt in the Spinach
Toss in your fresh baby spinach and let it cook for another 2 minutes. The spinach wilts almost instantly, adding a splash of vibrant green and a nutritional boost. At this stage, the Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is nearly ready for its grand finale.
Step 6: Finish with Lemon Juice
Remove the pot from the heat and squeeze in the juice of one lemon. Stir well and take a moment to taste the soup—you can always add an extra pinch of salt, pepper, or even another splash of lemon if you love a little tang! The acidity lifts all the flavors and really wakes up the golden turmeric base.
Step 7: Garnish and Serve
Ladle the soup into bowls and finish with a scatter of fresh parsley if you’d like a burst of green. Grab a spoon and savor every bite—this is comfort, color, and joy in one beautiful bowl.
How to Serve Golden Turmeric Soup with Chickpeas, Orzo, and Spinach
Garnishes
Fresh parsley is the classic choice here, but don’t be shy about adding a sprinkling of freshly cracked black pepper, a dollop of plant-based yogurt for creaminess, or even a swirl of extra lemon juice for zing. The combination elevates each bowl and makes every serving of Golden Turmeric Soup with Chickpeas, Orzo, and Spinach a feast for the eyes and the palate.
Side Dishes
This golden soup pairs beautifully with warm, crusty bread or toasted pita for dunking. A simple Mediterranean salad of cucumbers, tomatoes, and olives offers a refreshing counterpart, while roasted root vegetables bring even more warmth to the table. No matter what you serve alongside it, this soup holds its own as a centerpiece.
Creative Ways to Present
Consider serving Golden Turmeric Soup with Chickpeas, Orzo, and Spinach in a rustic bread bowl for an extra-cozy touch, or portion it into small cups for a colorful starter at gatherings. Top each portion with a scatter of microgreens or drizzle of chili oil to offer guests a custom finish—and earn a few extra oohs and aahs!
Make Ahead and Storage
Storing Leftovers
Leftover Golden Turmeric Soup with Chickpeas, Orzo, and Spinach tastes even better the next day, as the flavors deepen and mellow. Store cooled soup in an airtight container in the refrigerator for up to 4 days. The orzo may absorb some broth, so add a splash of water when reheating if the soup gets too thick.
Freezing
You can freeze this soup in individual portions for easy lunches or dinners. Let the soup cool completely, then transfer to freezer-safe containers. For the best texture, consider undercooking the orzo slightly if you know you’ll be freezing; it will finish cooking when reheated. It keeps frozen for up to 2 months.
Reheating
For the perfect bowl, reheat Golden Turmeric Soup with Chickpeas, Orzo, and Spinach on the stovetop over low heat, stirring occasionally. If you’re short on time, microwaving works just as well. Add a bit of water or broth as needed to restore the original consistency, and finish with a fresh squeeze of lemon or more herbs to brighten things up.
FAQs
Can I use a different type Soup
Absolutely! While orzo provides a delightful texture, you can substitute small pasta shapes like ditalini or even broken spaghetti. For a gluten-free alternative, try cooked rice or your favorite gluten-free pasta—Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is wonderfully adaptable.
Is there a way to make the soup spicier?
If you love heat, increase the amount of red pepper flakes or add a little chopped fresh chili when toasting the spices. You could also finish each bowl with a drizzle of chili oil for an extra punch.
Can I add other vegetables to this soup?
Definitely! Diced carrots, celery, or bell peppers are welcome additions. Just sauté them alongside the onion, ensuring they’re tender before moving on to the next step. This soup is a great canvas for cleaning out your veggie drawer.
How can I boost the protein in this soup?
Chickpeas add hearty plant-based protein, but you can increase it by stirring in additional cooked legumes such as lentils or white beans. For a non-vegan version, stir in shredded rotisserie chicken just before serving.
What can I do if my soup gets too thick?
It’s common for orzo to absorb liquid over time. Simply add extra vegetable broth or water, warm the soup gently, and adjust the seasoning. A fresh squeeze of lemon at the end can also revive the flavors.
Final Thoughts
This recipe for Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is one of those cozy meals you’ll want to make on repeat. It’s colorful, nourishing, and impossibly satisfying. Give it a try—you just might find yourself keeping a batch in the fridge all season long!
Print
Golden Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is a flavorful and nutritious vegan soup that’s perfect for a cozy meal. The combination of aromatic spices, hearty chickpeas, orzo pasta, and vibrant spinach creates a satisfying dish that will warm you up from the inside out.
Ingredients
Soup Base:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups low-sodium vegetable broth
Add-Ins:
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¾ cup uncooked orzo
- 3 cups fresh baby spinach
- juice of 1 lemon
- chopped fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, about 4-5 minutes. Add garlic, turmeric, cumin, ginger, red pepper flakes, salt, and black pepper; cook for 1-2 minutes.
- Cook Soup: Pour in vegetable broth, bring to a boil. Add chickpeas and orzo, simmer for 10-12 minutes until orzo is tender. Stir in spinach and cook for 2 more minutes until wilted.
- Finish and Serve: Remove from heat, add lemon juice, and adjust seasoning. Garnish with parsley before serving, if desired.
Notes
- For a gluten-free version, substitute orzo with cooked rice or gluten-free pasta.
- This soup can be stored in the refrigerator for up to 4 days and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
