Gypsy Soup
Absolutely delicious and filling Gypsy soup recipe loaded with vegetables. This soup is a flavorful, vegan-friendly dish ready in less than 30 minutes.
Servings: 8 Servings
Calories: 47kcal
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
- ⅛ 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.
Notes
Keep your soup at a simmer. Do not heat the soup to boiling, this will overcook the vegetables, making them soggy.
Nutrition
Serving: 1serving | Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 770mg | Potassium: 290mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6585IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 1mg