Description
This Turmeric Soup with Chickpeas, Orzo, and Spinach is a flavorful and nutritious dish that is perfect for a cozy meal. Packed with aromatic spices, hearty chickpeas, and vibrant spinach, this soup is both satisfying and easy to make.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 6 cups vegetable broth
- 3/4 cup orzo pasta
- 1 can (15 ounces) chickpeas (drained and rinsed)
- 3 cups fresh baby spinach
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic, turmeric, cumin, red pepper flakes (if using), salt, and pepper. Cook for another 1–2 minutes until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the orzo and cook for about 8–10 minutes until al dente.
- Stir in the chickpeas and spinach and simmer for another 2–3 minutes. The spinach should be wilted, and the chickpeas heated through.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with chopped parsley if desired. Serve hot.
Notes
- To make it heartier, add shredded rotisserie chicken or use whole wheat orzo.
- You can also substitute kale for spinach.
- Leftovers will thicken slightly as the orzo absorbs more broth — just add extra broth or water when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 0 mg
