Gypsy Soup

  • I love this recipe from Mollie Katzen's Moosewood Cookbook, and have been making it since forever, but this week, I was having a hard time following the directions. I decided to put the instructions in a format that works for me: listing the ingredients in the order used, and adding instructions for the tamari (which seem to be missing). I also upped the garlic, and used canned diced tomatoes.
  • This is almost a stew rather than a soup because it's so loaded with veggies.
  • The recipe makes about 4 servings depending on what else you are serving with it.
  • Note: you want a mix of orange and green veggies -- consider trying the alternates listed in [brackets].

3 tablespoons olive oil
2 cups chopped onion
½ cup chopped celery
2 cups peeled, diced sweet potatoes [or carrots or winter squash]
3 cloves garlic, crushed
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt
dash of cinnamon
dash of cayenne
1 bay leaf
14 ounce can of chickpeas, drained and rinsed
1 cup diced tomatoes, fresh or canned
¾ cup chopped bell pepper [or peas or green beans]
3 cups water or stock
1 tablespoon tamari
  • In a soup pot, sauté the onions, celery, sweet potato, and garlic in olive oil for about 5 minutes.
  • Add the paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. 
  • Add the water or stock.
  • Simmer covered for 15 minutes.
  • Add chickpeas, tomatoes, bell pepper, and tamari.
  • Simmer another 10 minutes or until all the vegetables are as tender as you like them.

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