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
Scale
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
