Name: Turmeric Soup with Chickpeas, Orzo, and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Persian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon turmeric; 1 teaspoon cumin; 2 (15-oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas); Kosher salt and black pepper, to taste; 4 cups broth (chicken or vegetable, depending on preference); 1/2 cup whole wheat orzo (or regular orzo, Israeli couscous, or a gluten-free grain like rice); 5 oz baby spinach (about 4 packed cups); 1/4 cup chopped cilantro and/or parsley; 2 tablespoons lemon juice (or lime juice), plus extra for serving; Optional toppings: olive oil, red pepper flakes, lemon wedges, and/or Greek yogurt

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If you’re craving a warm, hearty soup that’s as nourishing for your body as it is comforting for your soul, look no further than this Turmeric Soup with Chickpeas, Orzo, and Spinach. It’s a bowl of vibrant golden goodness that’s loaded with protein, fiber, and all the cozy, earthy flavors you love. Plus, it’s made with simple ingredients you probably already have in your kitchen. Trust me, once you try this, you’ll be making it on repeat!

Why You’ll Love Turmeric Soup with Chickpeas, Orzo, and Spinach

This isn’t just a soup; it’s a vibrant celebration in a bowl! Whether you’re cooking for a busy weeknight or serving it to guests, here’s why this dish is going to steal the show:

Versatile: It’s great for any time of year, whether you’re fighting off the chill on a winter day or looking for a light, refreshing meal in the warmer months. You can even adjust the texture depending on how thick you like your soup.
Budget-Friendly: With simple pantry staples like chickpeas, orzo, and spinach, this recipe proves you don’t need to splurge on fancy ingredients to make a flavorful, nourishing meal.
Quick and Easy: This soup comes together in a snap with minimal prep, making it perfect for busy nights when you want something healthy but don’t have hours to spend in the kitchen.
Customizable: Want a little more kick? Add a pinch of cayenne pepper or smoked paprika. You can easily adjust the seasoning to suit your taste or dietary preferences.
Crowd-Pleasing: This soup has something for everyone—creamy orzo, hearty chickpeas, and vibrant spinach. It’s a nourishing, flavorful meal that both kids and adults will love.

Ingredients

Here’s the magic behind this soup—it’s made with a few humble ingredients that work together to create something truly special. Let’s take a closer look:

Chickpeas: The star of the soup for their heartiness and protein-packed goodness. Chickpeas add both texture and richness to the broth.
Orzo: This small, rice-shaped pasta is the perfect addition. It soaks up the flavors of the broth while still maintaining a bite, adding a comforting, starchy element to the soup.
Spinach: Fresh spinach is a beautiful, nutrient-packed green that wilts perfectly into the soup, offering a mild, slightly sweet flavor that balances out the spices.
Turmeric: The key to this soup’s beautiful golden color and earthy, slightly peppery flavor. Turmeric also brings a host of health benefits, including anti-inflammatory properties.
Onion: A finely chopped onion adds a base of savory sweetness that complements the other ingredients.
Garlic: Aromatic garlic gives the soup that extra depth of flavor that makes you want to keep coming back for more.
Vegetable Broth: The liquid base that ties everything together. Vegetable broth enhances the soup’s flavor and adds richness without overpowering the other ingredients.
Lemon Juice: A squeeze of fresh lemon juice brightens up the flavors and adds a lovely tang that cuts through the richness of the broth.
Olive Oil: For sautéing the onion and garlic, bringing out their natural sweetness and adding a bit of healthy fat to the soup.
Salt and Pepper: To taste. These seasonings bring everything together and help all the ingredients shine.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this cozy, vibrant soup? Let’s dive into the steps!

Sauté the Onion and Garlic: Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and slightly golden. Stir in the minced garlic and cook for another minute, until fragrant.

Add the Spices: Sprinkle in the turmeric, salt, and pepper. Stir to coat the onion and garlic in the spices. This step really allows the turmeric to bloom and release its flavor into the base of the soup.

Add the Broth and Chickpeas: Pour in the vegetable broth and bring it to a simmer. Add the chickpeas and let the mixture cook for 5-7 minutes, allowing the flavors to meld together.

Cook the Orzo: Add the orzo to the pot and cook for 8-10 minutes, or until the pasta is tender but still al dente. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.

Add the Spinach: Once the orzo is cooked, stir in the fresh spinach and let it wilt into the soup. This should only take 1-2 minutes.

Finish with Lemon Juice: Remove the soup from the heat and add a generous squeeze of fresh lemon juice. Give it a taste and adjust the seasoning if necessary.

Serve and Enjoy: Ladle the soup into bowls and enjoy! If you like, garnish with a few extra spinach leaves or a drizzle of olive oil. Serve warm, and savor every spoonful!

Nutrition Facts

Servings: 4
Calories per serving: 320

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

This soup is hearty enough to enjoy on its own, but here are a few ideas to round out your meal:

Fresh Salads: Pair it with a crisp salad, perhaps a simple arugula salad with lemon vinaigrette, to balance the rich, earthy flavors of the soup.
Crusty Bread: Serve with warm, crusty bread, perfect for dipping and soaking up all the flavorful broth.
Yogurt: A dollop of plain Greek yogurt or coconut yogurt adds a creamy contrast to the soup and a little extra tang.
Roasted Vegetables: Roasted root vegetables like carrots, sweet potatoes, or cauliflower are an excellent side dish to serve alongside the soup.
As a Standalone: Sometimes this soup is so satisfying, you won’t need anything else! Simply garnish with fresh herbs like cilantro or parsley for a pop of color and extra flavor.

Additional Tips

Here are a few extra tips to help you make this soup even better:

Prep Ahead: Chop the onions and garlic the night before to save time. You can also cook the chickpeas (if using dried) and store them in the fridge.
Spice it Up: Add a pinch of cayenne or smoked paprika if you like a little extra heat or depth of flavor.
Dietary Adjustments: You can make this soup gluten-free by swapping the orzo for gluten-free pasta or rice. For a dairy-free version, skip the yogurt and use a plant-based broth.
Storage Tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop or in the microwave.
Freezer-Friendly: This soup freezes well! Just store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat when you’re ready to eat.

FAQ Section

Q1: Can I substitute the chickpeas with another type of bean?
A1: Yes! You can use any beans you prefer, such as white beans, kidney beans, or lentils. Just adjust the cooking time for lentils, as they cook faster than chickpeas.

Q2: Can I use fresh turmeric instead of ground turmeric?
A2: Absolutely! Fresh turmeric will give a more vibrant flavor and color. You’ll need to grate about a 1-inch piece of fresh turmeric for this recipe.

Q3: Can I make this soup ahead of time?
A3: Yes! This soup actually tastes even better the next day as the flavors continue to meld. Store it in the fridge for up to 3 days and reheat before serving.

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or broth if it thickens too much.

Q5: Can I freeze this soup?
A5: Yes! This soup freezes beautifully. Just let it cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw overnight and reheat when ready to serve.

Q6: Can I use frozen spinach instead of fresh?
A6: Yes, frozen spinach works just fine. Just be sure to thaw and drain it before adding it to the soup.

Q7: Can I add other vegetables?
A7: Absolutely! Feel free to add extra vegetables like carrots, zucchini, or bell peppers for more texture and flavor.

Q8: Can I make this soup spicier?
A8: Yes, if you want a bit of heat, add some cayenne pepper, red pepper flakes, or even a chopped chili pepper to the soup. Just be sure to taste as you go!

Q9: Can I make this soup in a slow cooker?
A9: Yes! Simply sauté the onion and garlic, then add all the ingredients to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add the spinach and lemon juice at the end.

Q10: Can I double the recipe?
A10: Yes, you can easily double the recipe! Just be sure you have a large enough pot and adjust the cooking time if necessary.

Conclusion

There you have it—Turmeric Soup with Chickpeas, Orzo, and Spinach! This vibrant, nourishing soup is a bowl of sunshine and comfort, packed with flavor and goodness. It’s perfect for any occasion, whether you’re feeding a crowd or just treating yourself to something healthy and delicious. Don’t be surprised if this becomes your go-to soup recipe! Enjoy every spoonful, and feel free to share it with friends—this one’s a keeper!