Description
This Turmeric Soup features turmeric as the star of the show—a whole tablespoon of it!—plus chickpeas, whole wheat orzo, spinach, herbs, and a generous amount of fresh lemon juice. This gorgeous, healthy, sunshiny soup is packed with plant-based nutrition and is perfect for a cozy meal.
Ingredients
Scale
- 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
- Kosher salt and black pepper to taste
- 4 cups vegetable broth
- ½ cup whole wheat orzo
- 5 oz. baby spinach
- ¼ cup fresh cilantro and/or parsley, chopped
- 2 tablespoons lemon juice
Instructions
- Step: In a large pot or Dutch oven, heat the 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and sauté until softened and browned, about 5 minutes.
- Step: Add the minced garlic, turmeric, cumin, and chickpeas, along with salt and pepper. Sauté for 5 minutes, stirring frequently, until fragrant and chickpeas start to crisp.
- Step: Use a potato masher or fork to mash some of the chickpeas to release their starch and thicken the soup, leaving some whole for texture.
- Step: Add the vegetable broth, starting with a little to scrape up any brown bits from the pot. Bring to a boil.
- Step: Add the whole wheat orzo, stir, turn heat to low, cover, and simmer for about 15 minutes, or until the orzo is fully cooked.
- Step: Stir in the baby spinach and chopped herbs until wilted.
- Step: Turn off the heat, stir in the lemon juice, and season with additional salt and pepper if needed.
Notes
A full tablespoon of turmeric provides a signature vibrant flavor and color. If you prefer a milder taste, reduce the amount by half. You can substitute orzo with other small pasta, Israeli couscous, or grains like rice or quinoa. For a creamier texture, substitute 1 cup of the broth with full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 bowl
- Calories: 349 kcal
- Sugar: 10 g
- Sodium: 658 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Turmeric soup, chickpea soup, healthy soup, vegetarian soup, orzo soup, plant-based, anti-inflammatory