There’s something almost magical about a pot of Turmeric Soup with Chickpeas, Orzo, and Spinach simmering on the stove. The aroma alone feels like a warm hug on a chilly Texas evening. I still remember the first time I made this soup on one of those “mom’s too tired to cook, but everyone’s still hungry” nights. A quick dig through the pantry, a handful of humble ingredients, and boom — the most vibrant, nourishing soup came together like sunshine in a bowl.
This turmeric soup is hearty but wholesome, rich with chickpeas, leafy spinach, and orzo (or rice if you’re gluten-free). A bright splash of lemon finishes it all off — that perfect balance of cozy and refreshing.
Table of Contents
Why You’ll Love This Turmeric Soup with Chickpeas, Orzo, and Spinach
- It’s packed with nutrients: Turmeric, chickpeas, spinach, and herbs are a dream team for immune support and anti-inflammatory goodness.
- It’s quick and flexible: Ready in about 40 minutes, and you can easily swap grains or greens based on what you have.
- It’s family-friendly: Even picky eaters will love the mild, earthy flavor with a pop of lemon.
- It’s budget-smart: Made with pantry staples you probably already have.
What Does Turmeric Soup Taste Like?
Imagine sunshine with a spoon. The turmeric adds warmth and depth, while the chickpeas make it hearty. The orzo gives a lovely bite, and the lemon brings everything to life. It’s earthy, zesty, and comforting all at once — the kind of soup that nourishes both body and spirit.
Ingredients You’ll Need for Turmeric Soup with Chickpeas, Orzo, and Spinach
When it comes to making this Turmeric Soup with Chickpeas, Orzo, and Spinach, the beauty lies in its simplicity — yet every ingredient plays an important role in building that deep, nourishing flavor. This soup is bright, aromatic, and surprisingly satisfying for something so wholesome. Below, I’ll walk you through each ingredient, why it matters, and a few substitutions you can make to fit your pantry or dietary needs.
- 2 tablespoons extra-virgin olive oil
A good-quality olive oil is the heart of this soup, adding richness and helping to release all the golden goodness of the turmeric and cumin. If you’re watching your fat intake, you can reduce it slightly — but don’t skip it entirely. Olive oil helps carry the anti-inflammatory properties of turmeric beautifully. - 1 medium onion, diced
The foundation of nearly every comforting soup starts with an onion. It adds sweetness and depth as it caramelizes. I prefer using yellow onions here, but white or even shallots work fine. If you’re a soup lover, you might also enjoy my Vegetable Orzo Soup, which uses the same aromatic base for flavor. - 2 cloves garlic, minced
Garlic brings that familiar warmth we all crave in a cozy bowl of soup. If you love garlic (and who doesn’t?), feel free to toss in an extra clove. It pairs perfectly with turmeric, giving the broth a slightly nutty, savory backbone. - 1 tablespoon turmeric
The star of the show! This generous tablespoon gives the soup its iconic golden hue and earthy aroma. Turmeric is known for its anti-inflammatory and immune-boosting benefits, making this Turmeric Soup with Chickpeas, Orzo, and Spinach not just delicious, but restorative too. I recommend using high-quality turmeric like Diaspora Co.’s Pragati variety for its brighter flavor and color. If you prefer a milder taste, you can start with 2 teaspoons and adjust. - 1 teaspoon cumin
Cumin adds a grounding warmth that complements turmeric perfectly. It’s that subtle smoky note you taste in Middle Eastern and Persian-inspired soups. Together, turmeric and cumin create the base flavor that defines this dish. - 2 (15-ounce) cans chickpeas, drained and rinsed well
Chickpeas add protein, texture, and substance. They soak up the spices beautifully and turn this soup into a filling meal on their own. You can also use about 3 cups of home-cooked chickpeas if you prefer starting from dry. I often make a big batch on Sunday and use leftovers in soups like my Chickpea Potato Soup — another cozy favorite. - Kosher salt and black pepper, to taste
Season as you go. Broths and canned chickpeas can vary in saltiness, so start light and adjust at the end. Freshly ground black pepper enhances turmeric’s natural potency and flavor (did you know that piperine in pepper helps the body absorb curcumin from turmeric?). - 4 cups broth (chicken or vegetable)
The broth sets the tone. I personally love using homemade chicken bone broth for extra nourishment, but you can easily make this soup vegan with a rich vegetable broth. If you don’t have time to make your own, try using “Better than Bouillon” low-sodium bases — they add incredible flavor and last forever in the fridge. - ½ cup whole wheat orzo
Orzo gives the soup its heartiness. It’s small, tender, and cooks quickly, making it ideal for busy weeknights. You can also swap it for Israeli couscous, barley, or rice if you want a gluten-free option. If you love the texture of orzo in soups, don’t miss my Creamy Tomato Orzo Soup — it’s another crowd-pleaser with the same cozy vibes. - 5 ounces baby spinach (about 4 packed cups)
Spinach adds freshness, nutrients, and that gorgeous green contrast against the golden broth. It wilts beautifully without overpowering the flavor. If spinach isn’t your thing, kale or Swiss chard make great substitutes. - ¼ cup fresh cilantro and/or parsley, chopped
These herbs brighten up the entire soup, adding a hint of citrusy freshness at the end. I love the combination of both, but if you’re not a cilantro fan, stick with parsley — it still does wonders. - 2 tablespoons fresh lemon juice (from about 1 lemon)
Don’t skip the lemon! It lifts every flavor in the pot and ties everything together. For extra brightness, serve each bowl with a wedge on the side so everyone can adjust to their liking. The tangy finish is what makes this Turmeric Soup with Chickpeas, Orzo, and Spinach stand out from every other soup in your rotation.
Optional toppings:
- A drizzle of olive oil for a glossy finish
- A pinch of red pepper flakes for gentle heat
- Greek yogurt for a creamy touch
- Extra lemon wedges for that zingy punch
How to Make Turmeric Soup with Chickpeas, Orzo, and Spinach
Making this Turmeric Soup with Chickpeas, Orzo, and Spinach is easier than it looks, and once you make it once, you’ll probably commit it to memory. It’s one of those cozy, feel-good soups that doesn’t need much fuss — just a bit of stirring, simmering, and love. Below is a clear, step-by-step guide that walks you through the process so your soup turns out vibrant, hearty, and perfectly seasoned every time.
Step 1: Sauté the Aromatics
Start with a large pot or Dutch oven, which gives your soup enough room to simmer beautifully without overflowing.
- Heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced onion and cook until softened and slightly golden — about 5 to 7 minutes.
- Stir occasionally to prevent burning, and take your time here. Letting the onion caramelize just a little brings a natural sweetness that balances the earthy turmeric later.
If you’ve made my Chickpea Potato Soup, you’ll recognize this familiar start — a base of onions cooked slowly until fragrant. It’s the secret to a flavorful soup foundation every time.
Step 2: Add Garlic and Spices
Now comes the aromatic magic. Add:
- 2 cloves minced garlic
- 1 tablespoon turmeric
- 1 teaspoon cumin
Stir constantly for about 30 seconds to 1 minute — just until the spices bloom and your kitchen smells incredible. Be careful not to overcook the garlic; you want it fragrant, not bitter.
The turmeric will immediately tint the oil a golden yellow — that’s when you know it’s time for the next step.
Step 3: Add Chickpeas for a Hearty Base
Pour in 2 cans of drained and rinsed chickpeas (or about 3 cups of cooked chickpeas if using homemade). Season with a pinch of salt and black pepper.
Let them sauté with the spices for about 5 minutes, stirring often. This allows the chickpeas to soak up all that golden flavor while developing a slightly toasty outer texture.
Here’s a tip I love: use a potato masher or the back of a spoon to mash some of the chickpeas right in the pot. This helps naturally thicken your Turmeric Soup with Chickpeas, Orzo, and Spinach, giving it that creamy, hearty consistency — no cream required.
Step 4: Deglaze and Add Broth
Now, add a splash of broth to the pot — just enough to loosen up any flavorful brown bits stuck to the bottom. Those bits are packed with taste, so don’t skip this step!
Then pour in the remaining 4 cups of broth (chicken or vegetable). Stir to combine everything well.
Turn the heat to high and bring the soup to a gentle boil. Once it starts bubbling, add ½ cup of orzo (or your preferred grain). Stir again, lower the heat, cover, and let it simmer for about 15 minutes.
The orzo will cook and absorb the flavors of the broth, turmeric, and chickpeas — creating that velvety texture that makes this soup so comforting.
If you love orzo-based soups, you might also enjoy my Creamy Tomato Orzo Soup — it uses a similar technique to achieve that creamy consistency without any heavy cream.
Step 5: Add the Spinach and Fresh Herbs
Once the orzo is tender, it’s time to add the greens. Toss in 5 ounces of baby spinach (about 4 packed cups) and ¼ cup of chopped cilantro and/or parsley.
The spinach will wilt quickly in the hot broth — this should take only 1 to 2 minutes. Stir gently so everything combines nicely. You’ll notice the vibrant contrast between the golden broth and the emerald green leaves — a sight that’s just as nourishing as the flavor itself.
This step also adds a dose of antioxidants and freshness, which is why I always recommend adding your greens at the very end.
Step 6: Finish with Lemon Juice
Finally, stir in 2 tablespoons of fresh lemon juice — or more if you love that bright, citrusy kick. Taste and adjust salt and pepper if needed.
That squeeze of lemon at the end brings the soup to life, transforming it from “good” to “wow.” The lemon cuts through the earthiness of the turmeric and balances everything perfectly.
If you’ve tried my Pumpkin Turmeric Ginger Soup Recipe, you know how that hint of acidity rounds out the warmth of turmeric in the most delicious way.
Step 7: Serve and Garnish
Ladle your Turmeric Soup with Chickpeas, Orzo, and Spinach into bowls and top it with your favorite garnishes:
- A drizzle of olive oil for that glossy finish
- A sprinkle of red pepper flakes for a gentle kick
- A spoonful of Greek yogurt for creaminess
- Fresh herbs or extra lemon wedges for brightness
Serve it with crusty bread, a green salad, or even a side of Garlic Swirl Rolls to make it a complete meal.
Cooking Notes and Pro Tips
- Simmer gently: Too much heat can cause the orzo to overcook or stick to the bottom of the pot. A low simmer is your friend here.
- Use fresh turmeric (optional): If you can find fresh turmeric root, grate about a tablespoon and add it along with the dry spices for extra flavor.
- Make it ahead: The flavors deepen beautifully overnight. Just reheat gently and add a splash of broth to loosen it up.
- Vegan or not: Stick with vegetable broth for a completely vegan version, or use chicken bone broth for a rich, collagen-boosted twist.
Tips and Tricks for Perfect Turmeric Soup
- Don’t skip the lemon. It brightens all the flavors beautifully.
- Make it creamy: Replace 1 cup of broth with coconut milk for a silky twist.
- Use what you have: Swap spinach for kale or add carrots for extra sweetness.
- Meal prep win: It reheats beautifully and tastes even better the next day.
- Freezer-friendly: Store in portions for up to 3 months. Just leave out the orzo until reheating.
Storage
Let the soup cool completely before storing. Keep in airtight containers:
- Fridge: Up to 4 days
- Freezer: Up to 3 months
- To reheat, add a splash of broth or water and warm gently on the stove.
FAQs
Can I make this soup gluten-free?
Yes! Simply swap the orzo for rice or quinoa.
What if I don’t like spinach?
Kale, Swiss chard, or even finely chopped broccoli florets work perfectly.
Can I use dried chickpeas?
Absolutely. Cook them in advance and measure about 3 cups cooked chickpeas for this recipe.
Does this soup taste too strong with all that turmeric?
Not at all. The lemon and cumin balance it out — but you can halve the turmeric if you prefer a lighter flavor.
Conclusion
If you’ve been craving something hearty yet healthy, Turmeric Soup with Chickpeas, Orzo, and Spinach might just be your new favorite weeknight fix. It’s bright, balanced, and oh-so-easy to make — perfect for busy days when you need a bowl of something that feels like care itself.
Try it once, and I promise it’ll earn a permanent spot in your meal rotation. And if you do, I’d love to hear about it — leave a rating or tag me on Instagram so I can see your golden creations!
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Print
Turmeric Soup with Chickpeas, Orzo, and Spinach – A Golden Bowl of Comfort
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stove Top
- Cuisine: Persian
- Diet: Vegan
Description
This Turmeric Soup with Chickpeas, Orzo, and Spinach is a vibrant, nourishing dish packed with anti-inflammatory turmeric, hearty chickpeas, whole wheat orzo, and fresh greens. It’s cozy, flavorful, and easy to adapt for vegan or gluten-free diets.
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 chicken or vegetable broth
- ½ cup whole wheat orzo (or regular orzo, Israeli couscous, or other small pasta or grain)
- 5 oz. baby spinach (about 4 packed cups)
- ¼ cup cilantro and/or parsley, chopped
- 2 tablespoons lemon juice (from about 1 lemon, or lime juice)
- Optional toppings: olive oil, red pepper, lemon wedges, Greek yogurt
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until softened and lightly browned, about 5 minutes.
2. Add garlic, turmeric, cumin, chickpeas, salt, and pepper. Cook for 5 minutes, stirring frequently, until spices are fragrant and chickpeas begin to crisp slightly.
3. Use a potato masher or fork to mash some of the chickpeas to thicken the soup, leaving some whole for texture.
4. Add a splash of broth to deglaze the pot, scraping up any browned bits. Pour in the remaining broth and bring to a boil.
5. Stir in orzo, reduce heat to low, cover, and simmer for about 15 minutes, or until orzo is fully cooked.
6. Add baby spinach and chopped herbs. Stir until wilted.
7. Turn off the heat. Stir in lemon juice and season with additional salt and pepper to taste.
8. Serve hot with optional toppings like olive oil, red pepper, lemon wedges, or Greek yogurt.
Notes
You can reduce turmeric to 1/2 tablespoon for a milder flavor, but this soup is meant to highlight turmeric’s vibrant taste and color.
Adjust salt depending on the sodium levels in your broth and chickpeas.
Use vegetable broth for a vegetarian or vegan version.
Substitute orzo with gluten-free grains like rice or quinoa.
For a creamy variation, replace 1 cup of broth with a can of full-fat coconut milk.
Leftovers keep well and taste even better the next day.
