Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe
If you’re longing for a golden, soul-warming bowl that hugs you from the inside out, Turmeric Soup with Chickpeas, Orzo, and Spinach is the cozy classic your kitchen needs. Brimming with vibrant color, aromatic spices, and satisfying bites of chickpeas and pasta, this soup offers an inviting blend of Mediterranean and Middle Eastern flavors that’s as nourishing as it is delicious. Whether you’re embracing plant-based meals or simply seeking a hearty soup to share with loved ones, Turmeric Soup with Chickpeas, Orzo, and Spinach will earn its spot among your favorite comfort foods.
Ingredients You’ll Need
Ingredients You’ll Need
It’s amazing how a handful of wholesome pantry staples and fresh greens can transform into such a bright, flavorful soup. Each ingredient in Turmeric Soup with Chickpeas, Orzo, and Spinach plays a special role—adding color, creaminess, or a subtle pop of flavor—so don’t skip any if you can help it!
- Olive oil: The starting point for rich flavor, adding silkiness and depth to your base.
- Yellow onion: Diced onion creates a gently sweet aromatic foundation.
- Garlic: Just two cloves lend irresistible aroma and savoriness; mince for the best flavor release.
- Ground turmeric: The hero ingredient, delivering earthy undertones and sunset-yellow hues.
- Ground cumin: Warm, smoky notes that partner beautifully with turmeric.
- Red pepper flakes (optional): Just a pinch brings gentle heat—add more if you love a subtle kick.
- Vegetable broth: Choose a good-quality broth for a flavorful, umami-rich base.
- Chickpeas: Canned chickpeas cut down prep time and offer tender, protein-packed bites.
- Orzo pasta: These petite rice-shaped pastas thicken the soup and soak up all the savory goodness.
- Fresh baby spinach: Stirred in at the end, it wilts to perfection, adding a fresh green contrast.
- Lemon juice: Don’t skip this squeeze—it lifts and brightens every spoonful!
- Salt and pepper: Essential for seasoning, adjusted to your taste.
- Fresh parsley (optional): A sprinkle at the end for color, freshness, and a bit of herbaceous flair.
How to Make Turmeric Soup with Chickpeas, Orzo, and Spinach
Step 1: Sauté Onion and Spices
Start by heating the olive oil in a large pot over medium heat. When it shimmers, add your diced onion and let it cook until soft and translucent, about 4–5 minutes. This gentle sauté lays a flavorful foundation, so don’t rush! Next, sprinkle in the minced garlic, ground turmeric, cumin, and (if you like a bit of heat) the red pepper flakes. Stir for one aromatic minute, letting those spices bloom and perfume your kitchen.
Step 2: Pour in the Broth
Now comes the liquid gold. Pour the vegetable broth into your pot, taking a moment to scrape up any little bits sticking to the bottom—there’s major flavor in there! Bring the mixture to a lively boil. This stage ensures the spices meld seamlessly into your base for Turmeric Soup with Chickpeas, Orzo, and Spinach.
Step 3: Simmer Chickpeas and Orzo
Once the broth is bubbling, add the drained, rinsed chickpeas and orzo pasta. Reduce the heat to a lively simmer and let everything cook gently for 8–10 minutes. You want the orzo to turn tender and the chickpeas to soak up the spiced broth. Give the pot an occasional stir so the orzo doesn’t stick.
Step 4: Wilt the Spinach
Now for that gorgeous green finish—stir in the fresh baby spinach and watch those leaves melt right into the soup in just 2–3 minutes. It’s always satisfying to see how the spinach adds fresh color and a little silkiness to the final dish.
Step 5: Finish with Lemon and Seasonings
Pull your pot off the heat, then squeeze in juice from half a lemon. This brightens up the soup in the loveliest way! Taste and season with salt and pepper as you like. Ladle the Turmeric Soup with Chickpeas, Orzo, and Spinach into bowls, then sprinkle with parsley for a fresh pop if you’re feeling fancy. Serve warm and enjoy every cozy bite.
How to Serve Turmeric Soup with Chickpeas, Orzo, and Spinach
Garnishes
The finishing touch can take your Turmeric Soup with Chickpeas, Orzo, and Spinach from comforting to downright restaurant-worthy. A handful of chopped fresh parsley is classic, but you might add a swirl of coconut milk, a dollop of Greek yogurt, or even crispy chickpeas for texture. For even more zing, try a tiny pinch of extra red pepper flakes on top!
Side Dishes
This hearty soup doesn’t need much to make a full meal, but a hunk of warm, crusty bread or a whole wheat pita alongside is heavenly for dunking. Serve it with a simple salad of cucumber, lemon, and fresh herbs for the ultimate Mediterranean-inspired spread. Even a quick pickled veggie platter makes a bright, crunchy contrast!
Creative Ways to Present
If you’re entertaining, try serving Turmeric Soup with Chickpeas, Orzo, and Spinach in small mugs as an appetizer or in wide bowls with a rustic drizzle of olive oil. Ladle it over cooked brown rice for a gluten-free twist, or nestle in some kale instead of spinach for extra green goodness. Top each bowl with seed crackers for crunch or offer a build-your-own garnish bar to let everyone customize!
Make Ahead and Storage
Storing Leftovers
Once your Turmeric Soup with Chickpeas, Orzo, and Spinach has cooled, transfer leftovers to an airtight container and refrigerate. It will keep beautifully for up to 4 days. The flavors deepen overnight, so it’s just as satisfying—maybe even more so—the next day!
Freezing
You can absolutely freeze this soup if you’d like. Let it cool completely, then ladle into freezer-safe containers. Be aware that the orzo may soften a bit more after thawing, but the taste will still be spot-on. For best results, freeze without the spinach and add fresh greens when reheating.
Reheating
To reheat, simply warm the soup gently in a pot over medium heat, stirring occasionally, until hot throughout. If it has thickened in the fridge, just add a splash of broth or water to reach your desired consistency. Taste and perk it up with an extra squeeze of lemon or a pinch of black pepper before serving.
FAQs
Can I use a different type Soup
Absolutely! While orzo is perfect for its delicate, rice-like texture, you can swap in small pasta shapes like ditalini or even broken spaghetti. For a gluten-free version, try brown rice, quinoa, or your favorite gluten-free pasta.
How spicy is this soup with the red pepper flakes?
The red pepper flakes add a gentle warmth rather than intense heat, but you can easily adjust to your preference. Leave them out altogether for a mild, family-friendly version, or add a bit more if you enjoy a little extra kick!
Can I make this soup ahead of time?
Yes! In fact, Turmeric Soup with Chickpeas, Orzo, and Spinach develops even more flavor as it sits. Cook as directed, cool, and refrigerate. Add a splash of broth when reheating if needed, and freshen up with a bit of lemon juice or herbs.
What can I use instead of spinach?
If you’re out of spinach or want to change things up, kale, Swiss chard, or even baby arugula work wonderfully. Just add heartier greens a little earlier so they have time to soften in the hot soup.
Can I add protein to make it even more filling?
Definitely! While chickpeas offer fantastic plant-based protein, you could add cooked shredded chicken or turkey for an omnivore-friendly twist. For a vegan protein boost, toss in some diced tofu near the end of cooking.
Final Thoughts
I hope you’ll give Turmeric Soup with Chickpeas, Orzo, and Spinach a try the next time you crave something vibrant, comforting, and easy. This golden-hued bowl delivers layers of flavor and feel-good nutrition—sure to become a staple you’ll return to again and again. Happy cooking!
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Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan
Description
A vibrant and comforting turmeric soup packed with chickpeas, orzo, and spinach. This vegan soup is a blend of aromatic spices, hearty legumes, and nutritious greens, making it a wholesome and satisfying meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 cup orzo pasta
- 4 cups fresh baby spinach
- juice of 1/2 lemon
- salt and pepper to taste
For Garnish:
- fresh parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add diced onion and cook until translucent.
- Add spices: Stir in garlic, turmeric, cumin, and red pepper flakes; cook until fragrant.
- Simmer: Pour in vegetable broth, bring to a boil. Add chickpeas and orzo, simmer until orzo is tender.
- Add spinach: Stir in spinach and cook until wilted.
- Season and serve: Add lemon juice, salt, and pepper. Ladle into bowls, garnish with parsley if desired, and serve warm.
Notes
- You can substitute kale for spinach or use brown rice instead of orzo for a gluten-free option.
- For extra richness, stir in a splash of coconut milk or a dollop of Greek yogurt before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
