Karen's Mediterranean Gypsy Soup
A wonderful rich bodied Mediterranean Gypsy Vegetable Soup with Saffron, Turmeric, Juniper Berries, Smoked Paprika and fresh Mint for exceptional flavor. “Gypsy” ~ a free spirited soup with a rich assortment of ingredients.
Servings: 4 large servings
Equipment
- 1 heavy soup pot
Ingredients
- 3 teaspoons extra virgin olive oil divided
- 1 cup onion peeled, 1/3" dice
- 1 tablespoon fresh garlic peeled and minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon fresh saffron
- 3/4 teaspoon juniper berries ground
- 1/2 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 1/3" (can use pumpkin or butternut squash) see method below
- 3/4 cup garbanzo beans cooked or white beans
- 1 large ripe pear peeled, cored, 1/3" dice (such as bartlett)
- 5 cups vegetable broth* low salt if possible
- 3/4 cup red chard or kale cleaned, thinly sliced
- 2 tablespoons fresh mint leaves thinly sliced or small whole leaves
Instructions
- Bake Kabocha Squash (see below.) In a heavy large soup pot, heat 2 t. olive oil.
- Add onion and garlic and cook over moderate heat until softened, but not colored, about 5 minutes.
- Add all 5 seasonings (paprika through salt) and 1 t. olive oil, stir and cook to release their flavors, about 2 minutes.
- 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.
- Add the butter, squash, garbanzo beans, white beans (if using) and pear. Stir and cook 2 minutes.
- 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.
- Slightly cool and taste for seasonings. Serve garnished with mint. Soup will thicken slightly when is stands.
- 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.
Notes
*Vegetable Broth: A good quick vegetable stock I like: Better Than Bouillon Organic Seasoned Vegetable Base.
*Cooking Time includes baking the kabocha squash. Soup cooks in the pot 25 minutes.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 213kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 305mg | Potassium: 659mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2432IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 2mg