Absolutely delicious and filling Gypsy Soup recipe loaded with vegetables. This soup is a flavorful, vegan-friendly dish ready in less than 30 minutes. It is my go-to comfort food, especially in winter!
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Gypsy Soup
I am really Inspired by the most famous recipe for Gypsy soup outlined in the Moosewood Cookbook. However, This recipe is not an exact copy it is my version of this delicious soup.
What I like about this soup is that it can be served as a main course when paired with a bowl of rice or an appetizer before the entrees. Also, it is an easy way for me to incorporate more vegetables into my family’s diet.
The first thing I like to start with is to prepare all the ingredients beforehand, which makes cooking so easy and hassle-free.
I also like to use a sturdy pot in making this soup. Some might think that tools used in the cooking process don’t matter much, but they do. A pot with a thick bottom is preferred when cooking soups to ensure your soup does not burn.
Ingredients
Full information on ingredients and quantities is in the recipe card at the end of the post.
Vegetables & herbs: I use celery, green bell pepper, carrots, fresh tomatoes, onions and fresh parsley.
Spices/Seasonings: I use sweet paprika, turmeric, ground cinnamon, garlic powder, cayenne pepper, bay leaves, salt and ground black pepper.
These seasonings provide the dish with a delicious aroma and flavor that adds depth to the soup.
Other Ingredients I used: I also used olive oil, canned chickpeas and vegetable stock.
How To Make a Gypsy Soup?
One: In a large pot, Heat the olive oil and then sauté onions, celery, peppers, and carrots until softened.
Two: Stir in salt and pepper, garlic, paprika, turmeric, cinnamon, and cayenne pepper, and cook for about 1 minute.
Three: Then, stir in chickpeas, tomatoes, vegetable stock, and bay leaves. Bring to a boil.
Four: Lower the heat and simmer for 20-30 minutes; stir in fresh parsley and serve.
Tip: Keep your soup at a simmer. Do not heat the soup to boiling, this will overcook the vegetables, making them soggy.
Recipe variations
- Do not limit yourself when it comes to the vegetables you want to add to the dish. If some of the vegetables listed in the ingredients are out of season, the versatility of the dish makes it easy for you to substitute ingredients with ingredients that are in season.
- You can also add meat such as chicken breast if you’d like more protein.
- If you are not serving the dish to vegetarian people, you can substitute vegetable stock with chicken broth.
Serving suggestions
I like to serve this soup as an appetizer for dinner. You can make it a full meal by pairing it with Zucchini Pancakes, Cabbage Patties, rice or bread such as nan or pita.
Storage
To store: I keep the soup in an airtight container when storing it in the fridge, which will keep it safe to eat for three to four days.
I tried to freeze this soup, but the results were SO bad; I didn't like the texture, so I don't recommend freezing it.
Recipe FAQs
The most common way to check if a vegetable is cooked is to pierce them with a fork. If it’s too hard, then it is not yet cooked, if it breaks, then It is ready.
I have no idea why; however, I think because this soup is warm and loaded with healthy vegetables, Gypsy people used to make it all the time. Whatever the reason was, this soup is so delicious.
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Recipe
Gypsy Soup
Ingredients
- 2 olive oil
- 1 cup green bell peppers , diced
- 1 cup celery , sliced
- 2 cup carrots , diced
- 1 cup yellow onions , diced
- 5 cloves garlic , minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon sweet paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper powder
- 1 cup tomatoes , diced
- 1 can chickpeas , rinsed and drained
- 5 cups vegetable stock
- 3 bay leaves
- ⅓ cup fresh parsley , chopped
Instructions
- In a large pot, Heat the olive oil and then sauté onions, celery, peppers, and carrots until softened.
- Stir in salt and pepper, garlic, paprika, turmeric, cinnamon, and cayenne pepper and cook for about 1 minute.
- Then, stir in chickpeas, tomatoes, vegetable stock and bay leaves. Bring to a boil.
- Lower the heat and simmer for 20-30 minutes; stir in fresh parsley and serve.
Sue
This is so good! I added some chopped mushrooms and zucchini. The best soup I've had! Thanks for sharing!
Laney
This is amazing. I added some cabbage; my daughter loved this soup so much.
Rebecca
Delicious and with no expensive ingredients, I served it with some green