Name: Golden Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1 teaspoon ground turmeric; ½ teaspoon ground cumin; ¼ teaspoon crushed red pepper flakes (optional); 6 cups vegetable broth; 1 (15-ounce) can chickpeas, drained and rinsed; ¾ cup uncooked orzo pasta; 3 cups baby spinach, roughly chopped; 1 tablespoon lemon juice; Salt and black pepper to taste; Chopped fresh parsley for garnish

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If you’re looking for a bowl of vibrant comfort food that’s as nourishing as it is beautiful, you’re absolutely going to fall for Golden Turmeric Soup with Chickpeas, Orzo, and Spinach. This cozy, sunshiny soup brings together aromatic spices, creamy chickpeas, delicate orzo, and a burst of fresh spinach for a meal that’s simple to make but tastes like pure magic. Whether you’re meal-prepping for the week or craving a quick dinner fix, this Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is both satisfying and delightfully wholesome.

Golden Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe - Recipe Image

Ingredients You’ll Need

The secret to this soup’s irresistible flavor is all in the ingredient list: straightforward staples that each pack a punch when it comes to taste, texture, and eye-catching color. Here’s what you’ll be gathering — trust me, every single one plays a starring role.

Olive oil: Adds a lovely silky base and helps bloom the spices for maximum flavor.
Yellow onion (small, finely chopped): Brings a natural sweetness and depth to the foundation of the soup.
Garlic cloves (minced): Lends a fragrant kick and complexity that mellows as it cooks.
Freshly grated ginger: Gives the soup warmth and zest; the fresh stuff is key here for brightness!
Ground turmeric: The star that delivers that signature golden hue and earthy undertones.
Ground cumin: Layers in a lightly smoky, aromatic backbone that’s classic in Mediterranean cooking.
Crushed red pepper flakes (optional): Adds just a hint of gentle heat—use more or less to suit your taste.
Vegetable broth: Forms a savory, mineral-rich base that keeps everything vegan and full of flavor.
Canned chickpeas (drained and rinsed): Offer a creamy, protein-packed bite that makes the soup hearty and filling.
Uncooked orzo pasta: The perfect little pasta for soup—tender, light, and playful in texture.
Baby spinach (roughly chopped): Adds a bright burst of color and gentle green flavor, wilting in just at the end.
Lemon juice: Brings in a fresh, tangy finish that perks up all the mellow flavors.
Salt and black pepper: Adjusts the seasoning right at the end so every bowl is perfectly balanced.
Chopped fresh parsley (for garnish): A sprinkle on top adds herby, fresh notes and a pop of green.

How to Make Golden Turmeric Soup with Chickpeas, Orzo, and Spinach

Step 1: Sauté the Aromatics

Start this journey by heating up olive oil in a large pot over medium heat. Toss in your chopped onion and let it sauté for about five minutes, stirring occasionally. You’re looking for the onions to turn translucent and soft, almost melting into the oil rather than browning. This first step lays down a sweet, aromatic base that the rest of the soup will build on.

Step 2: Add Garlic, Ginger, and Spices

Once your onion is perfect, stir in the minced garlic, grated ginger, turmeric, cumin, and (if you’re craving some heat) those red pepper flakes. Cook the mixture for just about a minute, stirring constantly so nothing sticks or burns. When you catch that fragrant hit of spice wafting up, you’ll know the flavors are waking up and ready for the next step.

Step 3: Build the Broth

Pour in the vegetable broth and give everything a good stir, scraping up any flavorful bits from the bottom of your pot. Crank up the heat to bring the mixture to a gentle boil. With the broth bubbling, it’s time to start layering in the heartier elements.

Step 4: Add Chickpeas and Orzo

Stir in the drained, rinsed chickpeas and orzo pasta. Reduce the heat a bit and let the pot simmer for about 10-12 minutes. You want the orzo to become tender while soaking up all those rich, golden flavors. The chickpeas will plump and soften beautifully, lending even more body to the soup.

Step 5: Wilt the Spinach

Now bring in the glorious greens! Roughly chop your baby spinach (it doesn’t need to be perfect) and add it right into the simmering soup. Stir and gently cook for 2-3 more minutes—just until the spinach is wilted, luxurious, and still vibrant.

Step 6: Finish and Serve

Add the final, magical splash of lemon juice to brighten the whole pot, then season to taste with salt and freshly ground black pepper. Ladle hot servings into bowls and top each with a generous sprinkle of chopped parsley. That’s it! Your Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is ready to dazzle.

How to Serve Golden Turmeric Soup with Chickpeas, Orzo, and Spinach

Garnishes

For the perfect finishing touch, top your soup with extra chopped parsley, a wedge of lemon on the side, or even a swirl of coconut milk for creaminess. Toasted pumpkin seeds or a dash of cracked black pepper can also bring a playful crunch or a burst of flavor, making each bowl a little masterpiece.

Side Dishes

To round out your meal, serve Golden Turmeric Soup with Chickpeas, Orzo, and Spinach with a hunk of crusty bread or warm pita for dipping. A plate of simple roasted vegetables or a fresh Mediterranean salad pairs beautifully, balancing the warmth and heartiness of the soup.

Creative Ways to Present

Get artistic by serving the soup in handcrafted mugs for a cozy feel, or present it “family style” in a large, beautiful tureen at the table. For special occasions, garnish with edible flowers and serve with grilled lemon slices for stunning visual appeal.

Make Ahead and Storage

Storing Leftovers

Golden Turmeric Soup with Chickpeas, Orzo, and Spinach makes a terrific leftover! Cool it quickly and store in an airtight container in the refrigerator for up to four days. The flavors meld and deepen with time, making the soup even better the next day.

Freezing

This soup freezes nicely, which is ideal for busy nights. Simply let it cool completely, then ladle portions into freezer-safe containers. Leave a bit of space at the top for expansion. You can freeze for up to three months—just note that the orzo will soften a bit more upon reheating, but the taste remains wonderful.

Reheating

To reheat, transfer the soup to a saucepan and warm over medium heat, stirring gently until piping hot. If it has thickened in the fridge or freezer, add a splash of water or broth to loosen it up. Taste and adjust the seasonings if needed, and brighten with an extra squeeze of lemon if you like.

FAQs

Is Golden Turmeric Soup with Chickpeas, Orzo, and Spinach gluten-free?

Not by default, because orzo is made from wheat. But if you substitute the orzo for rice or your favorite gluten-free small pasta, it’s absolutely delicious and completely gluten-free.

What can I use instead of chickpeas?

White beans like cannellini or great northern beans work beautifully as a substitute if you don’t have chickpeas, though the flavor will be slightly different. Both add creaminess and protein, keeping the soup hearty.

Can I make Golden Turmeric Soup with Chickpeas, Orzo, and Spinach in advance?

Absolutely! This soup is one of those magical recipes that tastes even better after a night in the fridge, as the flavors have extra time to mingle. Just wait to add the fresh parsley until serving for the best color and flavor.

How can I make this soup creamier?

For extra creaminess, stir in half a cup of coconut milk during the last few minutes of simmering. The coconut melds seamlessly with the spices and brings a rich, silky texture—without any dairy!

Can I use a different type Soup

Definitely! If you don’t have orzo, try other small pastas like ditalini or pastina. Just adjust the cooking time as needed, since some shapes cook faster than others. Even broken spaghetti or a handful of couscous work in a pinch.

Final Thoughts

There’s real joy in sharing food that’s vibrant, nutritious, and totally comforting, which is why I can’t wait for you to try Golden Turmeric Soup with Chickpeas, Orzo, and Spinach in your own kitchen. Whether you stick to the classic recipe or put your own spin on it, I promise you’ll find yourself coming back to this golden bowl again and again—happy cooking!

Golden Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is a flavorful and comforting vegan soup packed with nutritious ingredients. The combination of turmeric, cumin, and ginger gives it a warm and aromatic profile, while the chickpeas and orzo make it a hearty and satisfying dish. Perfect for a cozy meal any day of the week!

Ingredients

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For the Soup:

1 tablespoon olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes (optional)
6 cups vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
¾ cup uncooked orzo pasta
3 cups baby spinach, roughly chopped
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped fresh parsley for garnish

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Instructions

Heat olive oil: In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Add aromatics: Stir in the garlic, ginger, turmeric, cumin, and red pepper flakes. Cook for 1 minute until fragrant.
Add broth and simmer: Pour in the vegetable broth and bring to a gentle boil. Add chickpeas and orzo, then simmer for 10-12 minutes until orzo is tender.
Stir in spinach: Add the chopped spinach and cook for 2-3 minutes until wilted.
Season and serve: Stir in lemon juice, season with salt and black pepper. Remove from heat and serve hot, garnished with parsley.