Salty feta crumbles. Soft curls of Parmesan.
Barely wilted lacinato kale, forest green.
Tender chickpeas with rough cut veggies and just enough liquid to eat from a bowl.
Gypsy soup, a delightful vegetable soup that you can mix and match with whatever orange and green vegetables you desire. Will last you for daysss. Yay to getting those veggies into the diet.
My trick to a great soup is to finish with a tiny drizzle of balsamic. I add the vinegar, then top with tons of cheese, and I’m good to go.
Parmesan or Asiago cheese + crumbled feta, for topping (or any other yummy salty cheese)
Balsamic vinegar, for drizzling
In your biggest pot, heat the olive oil. Saute the onions, garlic, celery, and jalapeno until aromatic and beginning to soften, about 5-7 minutes. Add the sweet potato and carrots and continue to saute, stirring occasionally, for another 5 minutes or so. Add the zucchini, tomatoes, chickpeas, broth/water, salt, turmeric, paprika, bay leaf, and cayenne. Stir and bring to a boil. Reduce to a rapid simmer, stirring occasionally until sweet potato and carrots are tender. Stir in the greens, allowing to wilt before removing the soup from the heat.
Serve with a good dusting of cheese and a small drizzle of balsamic vinegar.
To freeze the soup, allow to cool completely. Ladle into gallon-size freezer bags. Seal, smoothing out any air pockets, and lay flat in the freezer to store.