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
Scale
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
