Description
This Turmeric Soup with Chickpeas, Orzo, and Spinach is a vibrant, comforting soup featuring a full tablespoon of turmeric, hearty chickpeas, tender orzo, fresh spinach, herbs, and plenty of lemon juice. Ready in just 30 minutes, this nourishing soup can be made vegetarian or vegan with vegetable broth.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 2 (15-ounce) cans chickpeas, drained and rinsed well, or about 3 cups cooked chickpeas
- Kosher salt and black pepper, to taste
- 4 cups chicken or vegetable broth
- 1/2 cup orzo, pearl couscous, small pasta, or an alternative grain
- 5 ounces baby spinach (about 4 packed cups)
- 1/4 cup chopped cilantro and/or parsley
- 2 tablespoons lemon juice, from about 1 lemon, or lime juice, plus more to taste
- Olive oil, red pepper, lemon wedges, and/or Greek yogurt for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and lightly browned, about 3 minutes.
- Add the minced garlic, turmeric, cumin, chickpeas, salt, and black pepper. Sauté for another 2 minutes, stirring frequently, until the garlic and spices become fragrant.
- Use a potato masher or fork to mash some of the chickpeas, leaving some whole for texture. This helps release their starch and naturally thickens the soup.
- Add a little broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Pour in the remaining broth and bring to a boil.
- Add the orzo, stir, reduce the heat to low, cover, and simmer for about 15 minutes, or until the orzo is fully cooked.
- Stir in the baby spinach and chopped cilantro and/or parsley. Cook until the spinach wilts.
- Turn off the heat and stir in the lemon juice. Taste and adjust the salt, black pepper, and lemon juice as needed.
- Serve warm with a drizzle of olive oil, red pepper, lemon wedges, and/or Greek yogurt, if desired.
Notes
- Turmeric: One tablespoon gives this soup its signature flavor. For a milder turmeric taste, reduce the amount to 1/2 tablespoon.
- Salt and pepper: Adjust to taste depending on the salt content of your broth and canned chickpeas.
- Broth: Use chicken broth for a richer flavor or vegetable broth to make the soup vegetarian or vegan.
- Orzo alternatives: Substitute pearl couscous, another small pasta, rice, quinoa, barley, or farro. For a gluten-free version, use rice or quinoa and adjust the cooking time as needed.
- Make it creamy: Replace 1 cup of broth with 1 cup of full-fat coconut milk.
- Lemon or lime juice: Add extra juice to taste for a brighter, tangier soup.
- Storage: Refrigerate leftovers in an airtight container. The pasta may absorb more broth as it sits, so add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian