Golden Soup

A cozy bowl of golden soup on a chilly afternoon — extra cozy with our Christmas tree lights!

A Cozy Favorite in Our Soup Rotation

It is full-on soup season over here. We’ve been making soup at least once a week—sometimes twice—because nothing hits the spot quite like a hot bowl with a slice of freshly baked bread on a cold day. Soups tend to be hit or miss with the girls, but this one is a win. Callie especially loves it, which automatically earns it a spot in our regular rotation.

I played around with the recipe last night and added lentils. I used ½ cup of dry brown lentils and tossed them in during step 2. Since I didn’t have extra broth on hand, I added a cup of water instead. Next time, I’ll add 1 cup of extra broth and ½ cup of water so the flavor doesn’t dilute—lentils soak up way more liquid than you expect. The nice surprise, though, is that you don’t really notice them at all in terms of taste or texture, which makes this an easy way to sneak in some extra fiber. And of course, we had our homemade lentil bread on the side, as always!

The starting point for golden soup: simple, fragrant veggies softening together in the pot.

Why This Soup Fits the Mediterranean Diet

This bowl checks a lot of boxes when it comes to Mediterranean-style eating:

• Olive oil, garlic, and onions support heart health and add antioxidant-rich flavor.

• White beans and lentils bring plant-based protein, fiber, and slow-digesting carbs that keep you full and support gut health.

• Vegetables like carrots, celery, and kale add vitamins, minerals, and texture.

• Orzo gives you a little boost of comforting carbs without making the soup heavy.

• Lemon and fresh herbs brighten everything naturally—no cream needed.

• Tahini adds healthy fats and gives the soup that silky texture without dairy.

It’s cozy, nourishing, and very Mediterranean without even trying.

Making It Stretch for Another Night

After the soup finishes cooking, I stir in shredded cooked chicken breast. It bumps up the protein, makes the soup heartier, and helps it stretch into an easy leftover-night dinner—one of my favorite kinds of nights, because I’m not ending my day in the kitchen. We’re having this again tonight and it usually tastes even better once the flavors have sat together overnight.

Golden soup and a couple slices of warm lentil bread — our favorite dinner pairing this time of year.

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Golden Soup

Yield: 6

Author: Siena Haskell

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

A cozy, lemony Mediterranean-style Golden Soup made with vegetables, white beans, herbs, orzo, tahini, and turmeric. Easy, nourishing, and kid-approved.

Ingredients

• 1 tbsp olive oil or vegetable broth
• 1 yellow onion, diced
• 3 carrots, diced
• 4 cloves garlic, minced
• 2 rib celery, diced
• 1 tsp dried oregano
• ½ tsp black pepper
• 7 cups vegetable broth (I use low sodium)
• 1 can white beans, drained and rinsed
• Juice of 1 lemon
• 1 handful fresh kale, torn in small pieces
• ¼ cup tahini
• 1 tsp lemon zest
• 1 cup orzo
• ¼ cup fresh dill
• 1 tsp turmeric
• Optional add-in: ½ cup dry lentils + 1 cup extra broth and ½ cup extra water (add these in step 2, if using)

Instructions

1. In a pot over medium heat, add the onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
2. Add the vegetable broth, white beans, lemon juice, and lemon zest. Bring to a boil, then lower the heat and let it simmer for 10 minutes with the lid on.
3. Add the kale, dill, and orzo. Cook for another 10 minutes, stirring occasionally so the orzo doesn’t stick.
4. Stir in the tahini and turmeric until smooth and warmed through.

Nutrition Facts

Calories

287

Fat

27 g

Sat. Fat

1 g

Carbs

47 g

Fiber

12 g

Net carbs

42 g

Sugar

6 g

Protein

11 g

Sodium

1485 mg

Cholesterol

13 mg

Nutrition facts are approximate and may vary.