“Gypsy” Celebration Soup

“Gypsy” Celebration Soup
Staff Writer

Photo Modified: Flickr/ Michael Caven/CC BY 4.0

It seems appropriate to start the celebration with celebration soup. I made this soup up as a teenager, inspired by the traditional Paprika Stew and the kinds of soups my grandmother and mother would prepare, and over the years it grew into a family favorite. Now we make it whenever we have something to celebrate, hence the name. Red and black pepper are auspicious seasonings and are very popular in Romani cuisine, and this soup is basically a festival of pepper, paprika, and other beneficial spices, like turmeric and cinnamon, which are especially valued in Ayurvedic medicine. The combination of fresh herbs, earthy spices, sweet veggies, and spicy pepper is absolutely gorgeous. Adjust the heat for your palate — this version is fairly mild. 

Read How to Eat Like a Real Gypsy here

4
Servings
457
Calories Per Serving
Deliver Ingredients

Ingredients

  • sweet Vidalia onion diced
  • cloves garlic minced
  • stalk celery diced
  • medium-sized carrots diced
  • 1  Cup  Petite Pois (sweet peas), frozen or fresh
  • 1  Cup  chickpeas (I use canned)
  • 2  Cups  diced tomatoes
  • 4-5  Cups  stock (vegetable or chicken works best), depending on how thick you like it
  • 2  Tablespoons  olive oil
  • 1  Tablespoon  smoked paprika
  • ¼  Teaspoon  black pepper
  • dash red pepper
  • dash white pepper
  • 1  Teaspoon  cinnamon
  • handful fresh basil
  • 2  Tablespoons  fresh parsley
  • ½  Teaspoon  cumin
  • ½  Teaspoon  turmeric
  • 1  Teaspoon  sea salt (or to taste)
  • Optional lemon juice to garnish

Directions

Heat the olive oil on medium heat and add the finely chopped onion and garlic. Sautée until clear (about five minutes).

Add the chopped celery, carrots, and the dried spices. Cover, stirring occasionally, for an additional 10 minutes. Add a few tablespoons of stock if the veggies seem like they might burn.

Add the tomatoes, chickpeas, and stock, and bring to boil. Immediately turn the heat down to medium again and allow the soup to simmer for 15 minutes, partially covered.

Then, add the peas and the fresh basil and parsley and simmer for another five minutes.

Remove from heat and adjust the seasonings as needed. Serve in colorful bowls with optional lemon wedges on the side

Nutritional Facts

Total Fat
19g
27%
Sugar
7g
8%
Saturated Fat
9g
38%
Cholesterol
186mg
62%
Carbohydrate, by difference
24g
18%
Protein
46g
100%
Vitamin A, RAE
104µg
15%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
33mg
44%
Vitamin K (phylloquinone)
144µg
100%
Calcium, Ca
81mg
8%
Choline, total
112mg
26%
Fiber, total dietary
7g
28%
Folate, total
85µg
21%
Iron, Fe
4mg
22%
Magnesium, Mg
77mg
24%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
3mg
60%
Phosphorus, P
482mg
69%
Selenium, Se
46µg
84%
Sodium, Na
600mg
40%
Water
236g
9%
Zinc, Zn
5mg
63%

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.