Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is everything you could crave on a cozy afternoon: sunny-hued, brimming with simple, nourishing ingredients, and richly fragrant with spices. This vibrant soup is a hug in a bowl, where the magic of turmeric and aromatic vegetables comes alive alongside creamy chickpeas, silky orzo, and ribbons of fresh spinach. In just 30 minutes, you’ll ladle up a bright, hearty meal that’s equally satisfying for weeknight dinners and weekends with friends. Trust me, you’ll want this Golden Turmeric Soup with Chickpeas, Orzo, and Spinach in regular rotation!
Ingredients You’ll Need
The beauty of this dish is in its simplicity—each ingredient brings a special note, from earthy spices to creamy chickpeas, and nothing here is extra or fussy. With just a handful of pantry staples and fresh produce, you’re set to create a soup that’s as lively in flavor as it is in color.
- Olive oil: The foundation for sautéing, it infuses the soup with irresistible richness and depth.
- Yellow onion (diced): Adds sweetness and mellow complexity as it cooks down and mingles with the spices.
- Garlic cloves (minced): Brightens the whole soup with aromatic punch—don’t skimp!
- Ground turmeric: The star of the show, delivering that golden hue and a subtle earthy flavor.
- Ground cumin: Offers warmth and contrast, deepening every spoonful.
- Ground ginger: Lends a gentle, zesty note that shines with the lemon juice at the end.
- Black pepper: Pairs perfectly with turmeric and wakes up all the flavors.
- Vegetable broth: The base that ties everything together; choose a good-quality or homemade version for best results.
- Chickpeas (canned, drained, and rinsed): For creamy texture and plant-based protein that makes this soup extra hearty.
- Orzo pasta (uncooked): Tiny, rice-shaped pasta that adds comfort and body to every bite.
- Fresh baby spinach: Melts into the soup and brings a pop of color and nutrients right at the end.
- Lemon juice: Squeezed in just before serving for a spark of fresh acidity that balances the earthiness.
- Salt to taste: An essential finishing touch to round out all the flavors.
How to Make Golden Turmeric Soup with Chickpeas, Orzo, and Spinach
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and take your time—sautéing for a good 5 minutes draws out natural sweetness and sets a savory base. You’ll know it’s ready when the onion looks soft and translucent, filling your kitchen with wonderful, inviting smells.
Step 2: Toast the Spices
Stir in the minced garlic, turmeric, cumin, ginger, and black pepper. Let them sizzle together for about a minute, stirring often. Toasting the spices coaxes out all their flavors and infuses the oil, so every drop tastes aromatic and vibrant—this is where the soup gets its character!
Step 3: Simmer the Base
Pour in the vegetable broth, scraping up any bits from the bottom of the pot for maximum flavor. Bring the mixture up to a gentle simmer. This is the moment the Golden Turmeric Soup with Chickpeas, Orzo, and Spinach begins to form those signature sunny swirls.
Step 4: Add Chickpeas and Orzo
Once your broth is bubbling, add the drained chickpeas and orzo, stirring well. Let everything simmer together for 10 to 12 minutes. The orzo should be tender but not mushy, while the chickpeas pick up all the aromatic goodness—this is where the soup turns hearty and comforting!
Step 5: Wilt the Spinach
Now, toss in the fresh baby spinach and stir until it wilts, about 2 to 3 minutes. The spinach brings a gorgeous leafy green contrast and blends right in with the golden broth, making every ladle a celebration of color and nutrition.
Step 6: Finish and Season
Take the pot off heat and add the lemon juice, giving the soup a lively top note that lifts all the other flavors. Taste and adjust salt to your liking—sometimes a pinch more is all it takes to make every ingredient sing. Your Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is now ready to serve!
How to Serve Golden Turmeric Soup with Chickpeas, Orzo, and Spinach
Garnishes
Garnishing is where you make the soup your own! Sprinkle fresh chopped parsley, a swirl of coconut milk, a pinch of chili flakes, or extra cracked black pepper right before serving. A wedge of lemon on the side lets everyone brighten their bowl to taste.
Side Dishes
Since Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is so hearty, try pairing it with warm pita bread, a slice of crusty sourdough, or a simple Mediterranean salad. The soup also loves company with marinated olives, feta, or a scoop of hummus for a truly satisfying meal.
Creative Ways to Present
If you want to impress, ladle the soup into wide shallow bowls and drizzle with herbed yogurt or dollop on thick Greek yogurt for balance. You could even serve mini portions in mugs for a fun appetizer at a dinner party. However you present it, the golden hue always makes a statement!
Make Ahead and Storage
Storing Leftovers
Leftovers of Golden Turmeric Soup with Chickpeas, Orzo, and Spinach store beautifully! Cool the soup to room temperature first, then keep in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even tastier the next day.
Freezing
While spinach can get a bit soft, this soup is still freezer-friendly. To freeze, let the soup cool completely and ladle into freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. For the best texture, consider leaving out the orzo and spinach, adding them fresh when you reheat.
Reheating
When you’re ready to enjoy your soup, reheat it gently on the stovetop over medium heat or in the microwave until piping hot. If the orzo has absorbed extra broth while storing, splash in a bit more vegetable broth or water to loosen things up. Stir occasionally to ensure it heats evenly.
FAQs
Can I use a different type Main Course
Absolutely! If you don’t have orzo on hand, small pasta shapes like ditalini or even broken-up spaghetti work well. Just check the cooking time and adjust as needed to keep the texture just right.
Is there a gluten-free option for Golden Turmeric Soup with Chickpeas, Orzo, and Spinach?
Yes! Swap orzo for a gluten-free pasta or use cooked rice for a naturally gluten-free version. The broth remains just as warming, and the rice gives the soup a lovely heartiness.
Can I add extra vegetables?
Of course! Feel free to stir in chopped carrots, celery, or bell peppers while sautéing the onion, or throw in extra greens like kale or Swiss chard instead of spinach. This soup happily welcomes leftovers from your fridge.
What protein options can I add?
The chickpeas already provide plenty of plant-based protein, but you can also add shredded chicken or cooked tofu if you’d like to boost the protein even further. Both pair beautifully with the soup’s spices and broth.
Will the lemon juice make the soup sour?
Not at all! The tablespoon of lemon juice at the end brings brightness and balances the earthy turmeric. You’ll taste a gentle zing rather than any pronounced tartness, making Golden Turmeric Soup with Chickpeas, Orzo, and Spinach lively and delicious.
Final Thoughts
With its vibrant color, comforting texture, and uplifting flavor, Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is a recipe you’ll want to share with everyone you know. Whether it’s your first time making this golden classic or it becomes your go-to for busy nights, don’t hesitate to ladle up a bowl and bask in every sunny, nourishing spoonful!
Print
Golden Turmeric Soup with Chickpeas, Orzo, and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Golden Turmeric Soup with Chickpeas, Orzo, and Spinach is a vibrant and comforting vegetarian dish with warming spices and hearty ingredients. Perfect for a cozy weeknight dinner or a nourishing lunch.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- 6 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¾ cup uncooked orzo pasta
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Heat olive oil: In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
- Add spices: Stir in the minced garlic, turmeric, cumin, ginger, and black pepper. Cook for 1 minute until fragrant.
- Simmer: Pour in the vegetable broth and bring to a simmer. Add chickpeas and orzo, then simmer for 10–12 minutes until orzo is tender.
- Add spinach: Stir in the baby spinach and cook for an additional 2–3 minutes until wilted.
- Finish: Remove from heat, stir in lemon juice, and adjust salt to taste. Serve hot.
Notes
- You can substitute kale for spinach or rice for orzo for variations.
- For added creaminess, consider stirring in a splash of coconut milk before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
