Gypsy Soup Recipe from Moosewood
200kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 large carrots sliced
- 2 celery stalks chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 zucchini chopped
- 1 large potato peeled and diced
- 1 can 14.5 oz diced tomatoes (or 2 large fresh tomatoes, chopped)
- 6 cups vegetable broth
- 1 cup cooked chickpeas or 1 can, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: A squeeze of lemon juice for extra brightness
Equipment
- Large pot or Dutch oven
- Knife and chopping board
- Spoon for stirring
- Can opener (if using canned beans or tomatoes)
Method
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic fragrant, about 5 minutes.
- Add the Vegetables: Stir in the carrots, celery, bell peppers, zucchini, and diced potato. Sauté the vegetables for an additional 5-7 minutes until they start to soften.
- Simmer the Soup: Add the diced tomatoes, vegetable broth, and chickpeas. Stir in the cumin, coriander, turmeric, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 30-40 minutes or until the vegetables are tender.
- Taste and Adjust: Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice to suit your preferences.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot and enjoy!
Notes
- Customization: You can add other vegetables like spinach, green beans, or sweet potatoes to make the soup even more nutrient-dense.
- Protein Variations: If you don’t have chickpeas, you can use other beans such as black beans or kidney beans.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup also freezes well for up to 3 months.
- Spice Adjustments: For a spicier version, add cayenne pepper or red pepper flakes to taste.
- Garnish: Adding a squeeze of fresh lemon or lime juice just before serving will give the soup an extra burst of flavor.
