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Mediterranean Gypsy Soup

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A healthy, satisfying soup with all the flavor to awaken your taste-buds. “Gypsy” ~ a free spirited soup with a rich assortment of ingredients.

Plus 10 more Mediterranean recipes you will love!

A wonderful rich bodied vegetable soup with Saffron, Turmeric, Juniper Berries, Smoked Paprika and fresh Mint for exceptional flavor

Try Kabocha squash (also called Japanese pumpkin) ~ with its sweet taste and velvety texture.

Serve with a good loaf of bread, I chose a sourdough type with a crispy exterior and tender crumb
Vegetables, fruit (pear) and spices used for the soup
Kabocha Squash ~ cut into quarters and bake, covered until tender, then cube

Gypsy Soup Ingredients:
Tomatoes (fresh or San Marzano canned), Kale, Chickpeas, Onion, Garlic, Kabocha Squash, Extra Virgin Olive Oil and Vegetable Broth.
The Spices: Saffron, Turmeric, Juniper Berries, Smoked Paprika and Fresh Mint.

I’m loving this chunky soup with a mélange of complimentary flavors
The mint adds a nice fragrance – mint from my garden is blooming!

Addictive flavors! I have eaten this soup three days in a row, and experience a warming, sunny, zesty, satisfying taste sensation.

I’m in love – is it the Saffron… or the Kabocha Squash (Japanese pumpkin)… or the perfectly ripe Pears melting in the broth? 

Soups are enjoyed in Valencia, Spain year-round. Whether hot or cold, hearty or light, Valencian soups incorporate the best of the Mediterranean cuisine: easy, flavorful, and packed with nutrients. 

Soups are great for people with busy schedules.  They take little preparation time and can be made in large batches, frozen, and heated up on another day when you have little time but still want to enjoy a homemade soup.
I’m definitely on a Mediterranean cuisine kick!
Double this recipe and tuck some in the freezer for another day!

Adapting the flavors of what grows in the region – and sourcing really wonderful extra virgin olive oil. 

The Flavors: Saffron, Turmeric, Juniper Berries, Smoked Paprika and fresh Mint add a distinctive flavor to the soup. 

Kabocha Squash, used in this recipe, is a Japanese variety with a bright orange hue. You may substitute Jewell Sweet Potatoes, Sugar Pumpkins or Butternut Squash.

Any easy way to prepare Kabocha squash for soup ~
cut in quarters, place in pan with 1″ of water, cover, bake then cube

Enjoy!
Karen

See my favorite Mediterranean Recipes below!

Tagine Chicken with Apricots, Dates and Chickpeas
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