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.