Golden Orzo Soup with Chickpeas Recipe

Introduction

This Golden Orzo Soup with Chickpeas is a comforting and nutritious meal, perfect for any season. Bursting with warm spices, fresh greens, and tender chickpeas, it’s both hearty and refreshing. Easy to make and full of flavor, it’s a great option for a quick lunch or light dinner.

Ingredients

• 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
• 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

1. Step 1: In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
2. Step 2: Stir in the chopped carrots, chickpeas, orzo, 6 cups of vegetable broth, salt, pepper, and turmeric. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer for about 15 minutes, stirring occasionally to prevent the orzo from sticking. Add extra broth if the soup becomes too thick.
3. Step 3: Add the sliced baby spinach and fresh lemon juice to the pot. Cook for 2 to 3 minutes until the spinach wilts. Remove the soup from heat and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
4. Step 4: Ladle the soup into bowls and top with chopped fresh herbs and roasted nuts or seeds, if desired. Serve warm.

Tips & Variations

• For a creamier texture, stir in a splash of coconut milk or plain yogurt before serving.
• Add other vegetables like zucchini or bell peppers for extra color and nutrition.
• Use gluten-free orzo or substitute with rice or small pasta shapes if preferred.
• For more protein, add cooked shredded chicken or tofu.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid, so the soup may thicken. Reheat gently on the stove with a splash of broth or water to loosen it. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan and uses vegetable broth and plant-based ingredients only.

What can I use if I don’t have fresh ginger?

If you don’t have fresh ginger, you can substitute with 1/2 teaspoon ground ginger, but fresh will provide the best flavor.

Golden Orzo Soup with Chickpeas Recipe

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4.7 from 86 reviews

This Golden Orzo Soup with Chickpeas is a comforting, flavorful dish packed with wholesome ingredients like tender orzo pasta, protein-rich chickpeas, fresh spinach, and a vibrant blend of spices including turmeric, ginger, and garlic. Perfect for a nutritious lunch or dinner, this easy stovetop soup combines aromatic vegetables with a bright splash of lemon juice and optional crunchy toppings for texture, delivering a warm and satisfying bowl.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Finishing Ingredients

• 3 cups baby spinach, sliced
• 3–4 tablespoons fresh lemon juice

Optional Toppings

• Chopped fresh cilantro, parsley, or basil
• Roasted chopped cashews or pepitas

Instructions

1. Sauté Aromatics: In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add Main Ingredients and Cook: Add the chopped carrots, rinsed chickpeas, orzo, 6 cups of vegetable broth, salt, black pepper, and turmeric to the pot. Increase heat to high, stirring to combine, and bring the mixture to a boil. Once boiling, reduce heat to medium and let it simmer for about 15 minutes, stirring occasionally to prevent the orzo from sticking to the pot. Add more broth if the soup becomes too thick.
3. Add Greens and Lemon: Stir in the sliced baby spinach and fresh lemon juice, cooking for another 2 to 3 minutes until the spinach is wilted. Remove the pot from heat and taste the soup, adjusting the seasoning with additional salt, pepper, or lemon juice as preferred.
4. Serve and Garnish: Ladle the soup into bowls and top with fresh herbs such as cilantro, parsley, or basil and a sprinkle of roasted chopped cashews or pepitas if desired for added texture and flavor.

Notes

• Adjust the amount of vegetable broth depending on how thick or thin you prefer your soup.
• For added protein, you can include cooked chicken or tofu as a variation.
• Turmeric adds a lovely golden color and anti-inflammatory benefits; ensure it is well stirred into the broth for even flavor.
• Fresh lemon juice brightens the soup, so add to taste depending on your preference for acidity.
• Use gluten-free orzo or substitute with rice or quinoa to make this soup gluten-free.

Keywords: Golden Orzo Soup, Chickpea Soup, Healthy Soup, Mediterranean Soup, Vegetarian Soup, Easy Dinner Recipe