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
Scale
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
