Go Back
–+ servings
overhead view of a bowl of Golden Orzo Soup with Chickpeas topped with a lemon wedge, green herbs, and nuts.
Print Recipe
5 stars (8 ratings)

Golden Orzo Soup with Chickpeas

This Golden Orzo Soup simmers chickpeas and vegetables in a comforting turmeric-infused broth. It’s one of the best sick-day soups that’s easy to make in 1 pot in about 30 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Mediterranean
Servings: 6 servings
Calories: 300kcal
Author: Nora Taylor

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

  • In a large soup pot, sauté the onion in the olive oil for 5 minutes over medium heat, until translucent. Add the garlic and ginger and cook for 1 more minute, until fragrant.
  • Add the carrots, chickpeas, orzo, 6 cups of the broth, salt, pepper and turmeric. Turn the heat to high, stir and bring to a boil. Once boiling, lower the heat to medium and simmer for about 15 minutes. Stir occasionally to prevent the orzo from sticking to the sides or bottom of the pot. Add more broth if it gets too thick.
  • Stir in the baby spinach and lemon juice and cook for 2-3 minutes so the spinach can wilt. Remove from heat and taste; add any additional salt, pepper or lemon juice to taste.
  • Serve in bowls with fresh herbs and nuts/seeds, if desired.

Notes

  1. Instead of chickpeas, you may use white beans, kidney beans, cooked lentils or even some shredded or cut vegan chicken.
  2. For gluten-free, use gluten-free orzo, rice or small shaped gluten-free pasta.
  3. Leftover soup will keep in the refrigerator for up to 5 days. If making ahead, cook the orzo separately and add when you serve it. Otherwise, it will get kinda thick and mushy.
  4. Freeze the soup without the orzo for up to 3 months. Thaw overnight in the refrigerator, then warm and add cooked orzo before serving.

Nutrition

Serving: 1of 6 servings | Calories: 300kcal | Carbohydrates: 52g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 232mg | Potassium: 538mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4827IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 4mg