Description
This comforting Golden Orzo Soup with Chickpeas is a vibrant and nourishing dish perfect for any day. Featuring a silky blend of orzo pasta, tender chickpeas, and fresh baby spinach in a flavorful turmeric-infused vegetable broth, this soup combines warmth and zest with a hint of fresh ginger and garlic. Topped with optional fresh herbs and crunchy nuts or seeds, it’s a delightful vegetarian meal that is both hearty and healthy.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small sweet onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger (or frozen)
- 2 medium carrots, peeled and chopped
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup orzo
- 6-8 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- Few shakes ground black pepper
- 1 teaspoon turmeric
Add-ins & Garnishes
- 3 cups baby spinach, sliced
- 3-4 tablespoons fresh lemon juice
- Chopped fresh cilantro, parsley, or basil (optional)
- Roasted chopped cashews or pepitas (for topping, optional)
Instructions
- Sauté Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for 5 minutes until translucent. Then add the minced garlic and grated ginger and cook for an additional minute until fragrant.
- Build the Soup: Add the chopped carrots, drained chickpeas, orzo, 6 cups of vegetable broth, salt, pepper, and turmeric to the pot. Increase the heat to high, stirring well, and bring the mixture to a boil.
- Simmer: Once boiling, reduce heat to medium and let the soup simmer for about 15 minutes. Stir occasionally to prevent the orzo from sticking to the pot’s sides or bottom. Add additional broth if the soup becomes too thick.
- Add Greens and Lemon Juice: Stir in the sliced baby spinach and fresh lemon juice, cooking for 2-3 minutes until the spinach wilts. Taste the soup and adjust seasoning by adding more salt, pepper, or lemon juice as desired.
- Serve: Ladle the soup into bowls and garnish with fresh herbs and roasted chopped cashews or pepitas if using, adding extra texture and flavor.
Notes
- Use frozen grated ginger if fresh is unavailable; it works just as well.
- For a thinner soup, add more vegetable broth during simmering.
- Cook the orzo gently and stir frequently to avoid sticking and ensure even cooking.
- Feel free to substitute baby spinach with other tender greens like kale or Swiss chard.
- This soup is delicious served fresh but also reheats well and can be stored in the fridge up to 3 days.
