This vegan golden soup is the creamiest and coziest meal you’re ever gonna try! Made with chickpeas, orzo and loads of cumin and turmeric, this soup is packed with flavor and extra hearty. Try it with some warn naan for dipping, and you'll be in heaven!
If you're looking for a new, cozy meal to add to your rotation, look no further than this vegan golden soup.
The creamy texture and warm spices make it the perfect dish for a chilly evening in.
With chickpeas, orzo, and a blend of cumin and turmeric, every bite is packed with flavor.
But the best part? This soup is extra hearty, making it perfect for a filling lunch or dinner.
If you want to take it to the next level, try serving it with some warm naan for dipping. Trust me on this — it's the ultimate comfort food combo!
So if looking to switch up your meal routine, this soup is a must-try. It's the perfect balance of healthy and delicious, and the flavors will amaze you. Grab your biggest soup bowl, and get ready to dig in!
Why you’ll love this vegan golden soup
- It's the ultimate comfort food. With its creamy texture and warm blend of spices, this soup is like a cozy hug in a bowl.
- It's packed with flavor. The soup has chickpeas, orzo, and a blend of cumin and turmeric, resulting in every bite bursting with deliciousness.
- It's healthy and hearty. This golden soup strikes the perfect balance between nutritious and filling.
Ingredients and substitutions
Olive oil — You can use any type of oil you prefer in this recipe, such as vegetable or avocado oil.
If you want to reduce the fat content, you can also sauté the vegetables in a bit of vegetable stock or water instead of oil.
Onion, carrot and celery — I like to dice this trio of veggies on the small side so they soften quickly.
Garlic — Fresh garlic is best in this recipe, but you can also use minced garlic from a jar if it’s more convenient.
Ginger — Fresh ginger adds a nice kick to the soup, but you can also use ground ginger if you don't have fresh ginger on hand. Start with ¼ teaspoon of ground ginger and adjust to taste.
Red chili flakes — If you're sensitive to spice, you can reduce or omit the red chili flakes in this recipe. On the other hand, if you love spice, feel free to add more!
Ground cumin and turmeric — The combination of cumin and turmeric gives this soup its signature flavor and color. Feel free to adjust the quantities to your liking.
Orzo — Orzo is a type of small pasta that looks like rice. If you can’t find it, you can substitute it with any small pasta such as macaroni, ditalini, or mini shells.
Chickpeas — Canned chickpeas are convenient in this recipe, but you can also use dried chickpeas that you’ve previously soaked and cooked.
Vegetable stock — Use low-sodium vegetable stock if you're watching your salt intake.
Coconut milk — Full-fat coconut milk is best in this recipe. When you open your can of coconut milk, you'll notice that the top is usually solid and creamy, while the bottom is more watery. For this recipe, you'll want to use the creamy top only.
Tuscan kale (cavolo nero) — While you can use any type of kale in this recipe, Tuscan kale (also known as cavolo nero) is the best choice.
Its slightly sweet, earthy flavor and tender texture pair perfectly with the other ingredients in the soup.
How to make golden winter soup
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery and cook for 8-10 minutes until the vegetables are tender and the onion is translucent, stirring occasionally.
Add the chopped garlic and ginger and cook for 1-2 minutes.
Next, stir in the red chili flakes, ground cumin, and ground turmeric and cook for another minute.
Add the orzo and toast it with the spices for a minute, then stir in the chickpeas and vegetable stock.
Bring the soup to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the orzo is cooked and the soup has thickened slightly.
Stir in the creamy top of the coconut milk and the shredded Tuscan kale.
Let the soup simmer for an additional 2-3 minutes or until the kale has wilted, and the soup is heated through.
Season the soup with salt and freshly ground black pepper to taste.
Leftovers and storage
If you're wondering how to store, reheat, and freeze your vegan golden soup, here are three tips to help:
- Storing — First, make sure to let the soup cool down completely before transferring it to an airtight container. You can then store it in the fridge for up to 5 days.
- Reheating — To reheat the soup, gently warm it up on the stovetop over medium-low heat until it's heated through. Alternatively, you can microwave it in a microwave-safe bowl in 30-second intervals until heated through.
- Freezing — If you want to freeze the soup, let it cool down completely before transferring it to an airtight container and freezing it for up to 3 months. To reheat, thaw the soup overnight in the refrigerator before reheating.
Recipe notes and tips
- I love this soup on its own, but serving it with warm naan or crusty bread takes it to a whole new level. Plus, it's the perfect way to make sure you don't miss any of that delicious broth!
- To make this soup even heartier, add some extra veggies or protein. Chopped sweet potato, cauliflower, or broccoli are some great options here. Alternatively, you can add some cooked lentils or tofu.
- This vegan golden soup tastes even better after it's had some time to sit. It’s also great for meal prep — make a double batch and store it in the fridge or freezer for quick and easy meals throughout the week.
If you liked this vegan golden soup, you might also like some of my other easy vegan soup recipes:
- Chickpea Potato Soup
- Black Eyed Pea Soup
- Instant Pot Coconut Curry Lentil Soup
- Adzuki Beans Soup with Pearl Barley and Kale
- Creamy Oyster Mushroom Soup
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