Description
This vibrant and nourishing turmeric soup combines wholesome chickpeas, tender orzo pasta, and fresh spinach simmered in a fragrant broth enriched with a blend of warming spices including turmeric, cumin, coriander, and cinnamon. Perfect as a comforting yet healthy meal, this soup is easy to prepare and packed with antioxidant-rich ingredients and plant-based protein.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
Main Ingredients
- 1 cup cooked chickpeas
- 1/2 cup orzo pasta
- 2 cups fresh spinach, chopped
Finishing Touches
- 1 tablespoon lemon juice
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat Oil and Sauté Onions: Heat the olive oil in a large pot over medium heat until hot. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and freshly grated ginger. Cook for 1-2 minutes, stirring constantly, until the mixture is fragrant but not browned.
- Toast Spices: Add ground turmeric, cumin, coriander, cinnamon, and black pepper to the pot. Stir continuously and cook for 1 minute to toast the spices and bring out their aroma.
- Add Broth: Pour the vegetable broth into the pot, stirring well to combine with the spiced onion mixture.
- Simmer Soup: Increase heat to medium-high and bring the soup to a gentle simmer.
- Add Chickpeas and Orzo: Stir in the cooked chickpeas and orzo pasta. Continue simmering for 8-10 minutes until the orzo is tender and cooked through.
- Add Spinach: Stir in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted and well incorporated into the soup.
- Add Lemon Juice and Season: Stir in the lemon juice and season with salt to your taste, adjusting the flavors as necessary.
- Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve immediately and enjoy.
Notes
- Use pre-cooked or canned chickpeas to reduce cooking time.
- For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
- Adjust the spices to your preference for a milder or stronger flavor.
- Add a pinch of red pepper flakes for some heat if desired.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
