Description

A vibrant and nourishing turmeric soup featuring protein-rich chickpeas, tender orzo pasta, and fresh spinach, infused with warming spices like turmeric, cumin, and coriander. This quick and easy 30-minute recipe is perfect for a wholesome lunch or light dinner, offering a comforting blend of flavors and health benefits in every bowl.

Ingredients

Soup Base

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper

Main Ingredients

1 can (14 oz) chickpeas, drained and rinsed
1/2 cup orzo pasta
4 cups vegetable broth
2 cups water
4 cups fresh spinach, roughly chopped
Salt to taste

To Serve

Fresh lemon juice (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Heat the olive oil: In a large pot or Dutch oven, warm the olive oil over medium heat until shimmering.
Sauté aromatics: Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Then add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add spices: Stir in the ground turmeric, cumin, coriander, and black pepper, cooking for another 1-2 minutes to toast the spices and enhance their flavors.
Incorporate liquids and chickpeas: Pour in the vegetable broth and water, then add the drained chickpeas. Bring the mixture to a gentle boil.
Cook the orzo: Stir in the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until tender but not mushy.
Add spinach: When the orzo is almost cooked, stir in the chopped spinach. Cook for an additional 2 minutes until the spinach is wilted and tender.
Season and finish: Taste the soup and season with salt as needed. Remove from heat.
Serve: Ladle the soup into bowls, and if desired, garnish with a squeeze of fresh lemon juice and chopped parsley for brightness and freshness.

Notes

For a creamier texture, you can blend a portion of the soup before adding the spinach.
Substitute orzo with any small pasta or rice if preferred.
Vegetable broth can be replaced with chicken broth if not vegetarian.
Add a pinch of cayenne pepper for a spicy kick.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.