Turmeric Soup with Chickpeas, Orzo, and Spinach

Name: Turmeric Soup with Chickpeas, Orzo, and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean, Asian, Middle Eastern
Ingredients: 2 tablespoons extra-virgin olive oil (); 1 medium onion (diced); 2 cloves garlic (minced); 1 tablespoon turmeric (see notes); 1 teaspoon cumin; 2 15-oz. cans chickpeas (drained and rinsed well, or about 3 cups cooked chickpeas); kosher salt and black pepper (see notes); 4 cups broth (chicken or vegetable, depending on preferences; see notes); ½ cup orzo (or pearl couscous, or other small pasta shape, or an alternative grain; see notes); 5 oz. baby spinach (about 4 packed cups); ¼ cup cilantro and/or parsley (chopped); 2 tablespoons lemon juice (from about 1 lemon, or lime juice, plus more if you like things really lemony!); olive oil, red pepper, lemon wedges, and/or Greek yogurt (for serving, optional)

Instructions

Prep:10minCook:20min

This Turmeric Soup features turmeric as the star of the show - a whole tablespoon of it! - plus chickpeas, whole wheat orzo, spinach, herbs, and a generous amount of fresh lemon or lime juice. You can use any kind of small pasta or grain you like here - for example, substitute rice for a gluten-free version. While I love using chicken bone broth for a boost of nutrition, this soup is vegan/vegetarian if you use vegetable broth. You'll love this gorgeous, heathy, sunshiny soup all through the winter!

Updated at: Mon, 21 Sep 2026 02:43:39 GMT