Gypsy Soup Recipe
Rich and flavorful, this easy to make soup uses a combination of spices to make the most amazing meal!
Servings 8 servings
Calories 107kcal
Ingredients
- 1 yellow onion diced
- 2 stalks celery diced
- 1 green pepper diced
- 3 sweet potatoes or yams peeled and diced
- 2 cups spinach roughly chopped
- 1 14.5 oz can fire roasted tomatoes
- 1 14.5 oz can garbanzo beans drained and rinsed
- 1 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable stock
- ½ bunch parsley finely chopped
- Spices
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a small bowl, combine all of the spices - set aside.
- Heat a large stock pot over medium heat. Add the olive oil and then add the onion, celery, bell pepper and sweet potatoes. Stirring occasionally cook for 5-7 minutes until the vegetables begin to soften.
- Add the spice mixture, mix well and cook for 3-4 minutes to roast the spices. Add the garlic the last minute of roasting.
- Add the tomatoes, garbanzo beans and stock. Mix well. Cover and reduce heat to low. Simmer on the stove for 30 minutes to combine all of the flavors and cook until the sweet potatoes are fork tender.
- Remove several ladles of soup and place in a blender. Process until smooth. Add this back into the soup and mix well. (Processing a portion of the soup is an extra step, but gives the soup a creamy texture minus any cream.)
- Stir in the parsley and chopped spinach. Stir to wilt the spinach and you're ready to serve!
Notes
Serve this with homemade cornbread or fresh homemade bread when company came over. It was a delicious, satisfying lunch!
Nutrition
Calories: 107kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Sodium: 874mg | Potassium: 384mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11020IU | Vitamin C: 27.8mg | Calcium: 44mg | Iron: 1mg