“Gypsy” Celebration Soup

Staff Writer
“Gypsy” Celebration Soup

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
487
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 sweet Vidalia onion diced
  • 3 cloves garlic minced
  • 1 stalk celery diced
  • 2 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
  • 1 dash red pepper
  • 1 dash white pepper
  • 1 Teaspoon cinnamon
  • 1 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

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
19g
N/A
Saturated Fat
2g
11%
Cholesterol
8mg
3%
Protein
20g
40%
Carbs
74g
25%
Vitamin A
345µg
38%
Vitamin B6
1mg
48%
Vitamin C
30mg
50%
Vitamin E
4mg
22%
Vitamin K
66µg
82%
Calcium
143mg
14%
Fiber
12g
47%
Folate (food)
349µg
N/A
Folate equivalent (total)
330µg
82%
Iron
5mg
30%
Magnesium
98mg
24%
Monounsaturated
7g
N/A
Niacin (B3)
7mg
36%
Phosphorus
293mg
42%
Polyunsaturated
3g
N/A
Potassium
1289mg
37%
Riboflavin (B2)
0.5mg
29.1%
Sodium
1053mg
44%
Thiamin (B1)
1mg
78%
Zinc
2mg
16%

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