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
Scale
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
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.
Notes
- For a gluten-free version, substitute orzo with rice or gluten-free pasta.
- Add coconut milk for a creamier texture.
- This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
