Description
A vibrant and nourishing turmeric soup featuring protein-rich chickpeas, tender orzo pasta, and fresh spinach. This Mediterranean-inspired vegan recipe combines warm spices like turmeric and cumin with a bright lemon finish, making it a comforting and healthy choice for any meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 6 cups vegetable broth
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup orzo pasta, uncooked
- 3 cups baby spinach, roughly chopped
Finishing Touches
- Juice of ½ lemon
- Optional garnish: chopped fresh parsley or chili flakes
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until softened and translucent.
- Add Spices and Garlic: Stir in minced garlic, ground turmeric, cumin, salt, and black pepper. Cook for another 1–2 minutes until fragrant, allowing the spices to bloom.
- Add Broth and Bring to Boil: Pour in the vegetable broth and increase heat to bring the mixture to a gentle boil.
- Cook Chickpeas and Orzo: Add the drained chickpeas and uncooked orzo to the pot. Reduce heat to a simmer and cook for 8–10 minutes, stirring occasionally, until orzo is tender.
- Add Spinach: Stir in the roughly chopped baby spinach and cook for another 1–2 minutes until the spinach has wilted.
- Finish and Serve: Remove the soup from heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed. Serve hot and garnish with chopped fresh parsley or chili flakes if desired.
Notes
- For extra protein, add cooked shredded chicken or top each bowl with a poached egg.
- Substitute whole wheat orzo or small pasta shapes like ditalini for a different texture.
- This soup stores well and tends to thicken in the fridge; add a splash of vegetable broth when reheating to loosen.
