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
Scale
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)
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.
