Description
This vibrant and hearty soup is a flavorful combination of chickpeas, tender orzo pasta, and spinach, all infused with the warm and earthy taste of turmeric. Packed with nutrients and comfort, it’s a perfect dish for a cozy meal that’s both healthy and satisfying.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon (optional)
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup orzo pasta
- 2 cups fresh spinach, roughly chopped
- 1 medium carrot, diced
- 1 zucchini, diced (optional)
- Salt and pepper, to taste
- Fresh lemon juice (optional)
- Fresh herbs, like parsley or cilantro for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
- Add spices: Stir in turmeric, cumin, coriander, and cinnamon (if using). Cook for 1-2 minutes to allow the spices to bloom.
- Add broth and chickpeas: Pour in the vegetable broth, add the chickpeas and diced carrots (and zucchini, if using). Bring the soup to a simmer and cook for 10-15 minutes, until the vegetables are tender.
- Cook the orzo: Stir in the orzo pasta and cook according to package instructions (about 7-10 minutes), stirring occasionally.
- Add spinach: Once the orzo is cooked, add the spinach and cook for an additional 1-2 minutes until wilted.
- Season and finish: Taste the soup and add salt and pepper as needed. For extra brightness, add a squeeze of fresh lemon juice.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro.
Notes
- Make it vegan: This soup is naturally vegan, but if you’d like to add a dollop of plant-based yogurt or a sprinkle of nutritional yeast for extra creaminess, feel free to do so.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
- Meal prep: This soup stores well in the refrigerator for 3-4 days and also freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Vegan