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Mediterranean Gypsy Soup

Mediterranean Gypsy Soup

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

A wonderful rich bodied vegetable soup with delicious spices: 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.

Mediterranean Gypsy Soup

Ingredients

3 teaspoons extra virgin olive oil, divided

1 cup onion, peeled, ⅓” dice

1 tablespoon fresh garlic, peeled and minced

1 teaspoon smoked paprika

¼ teaspoon turmeric

¼ teaspoon fresh saffron

¾ teaspoon juniper berries, ground

½ teaspoon himalayan pink salt

3 large very ripe plum tomatoes (to be grated), or 1 cup canned San Marzano tomatoes, crushed 

1 tablespoon unsalted butter

3 cups kabocha squash, cooked, peeled ⅓” (can use pumpkin or butternut squash)
see method below 

¾ cup garbanzo beans, cooked or white beans

1 large ripe pear, peeled, cored, ⅓” dice (such as bartlett)

5 cups vegetable broth*

¾ cup red chard or kale, cleaned, thinly sliced

Optional: cooked beans of your liking

¾ cup red chard or kale, cleaned, thinly sliced

2 tablespoons fresh mint leaves, thinly sliced or whole leaves 

Instructions

1

Bake Kabocha Squash (see below.)
In a heavy large soup pot, heat 2 t. olive oil.

2

Add onion and garlic and cook over moderate heat until softened, but not colored, about 5 minutes.

3

Add all 5 seasonings (paprika through salt) and 1 t. olive oil, stir and cook to release their flavors, about 2 minutes.

4

Cut plum tomatoes in half crosswise. Grate using the largest holes, discarding the skin, will have 1 cup. Can use canned tomatoes, seeded and crushed.
Add to pot, cook over moderate heat a few minutes until the juices are dry.

5

Add the butter, squash, garbanzo beans, white beans (if using) and pear.
Stir and cook 2 minutes.

6

Add the broth, raise heat to high and bring the soup to a boil. Reduce now to a simmer, and cook uncovered about 15 minutes. Add the thinly sliced greens (red chard or kale), and stir one minute.

7

Slightly cool and taste for seasonings. Serve garnished with mint.
Soup will thicken slightly when is stands.

8

To bake Kabocha Squash:
Preheat the oven to 375 degrees. Cut a medium sized squash into four pieces. Place in a baking pan to hold with 1″ of water underneath. Cover with heavy foil and bake for 45 minutes, or until just softened. Cool, then peel and discard the skin. Cut into 1/3″ dice.

*Vegetable Broth: A good quick vegetable stock I like: Better Than Bouillon Organic Seasoned Vegetable Base.

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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