Gypsy soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil; up to 4T |
| 2 | cups | Chopped onion |
| 2 | Cloves chopped garlic | |
| 2 | cups | Sweet potatoes; chopped & peeled |
| (Or winter squash) | ||
| ½ | cup | Chopped celery |
| 1 | cup | Chopped fresh tomatoes |
| ¾ | cup | Chopped sweet peppers |
| 1½ | cup | Cooked chickpeas |
| 3 | cups | Stock or water |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Salt |
| 1 | dash | Cinnamon |
| 1 | dash | Cayenne |
| 1 | Bay leaf | |
| 1 | tablespoon | Tamari soy sauce |
Directions
In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.
NOTES : The vegetables used in this soup are flexible. Any orange vegetable can be combined with green...for example, peas or green beans could replace the peppers. Carrots can be used instead of, or in addition to the squash or sweet potatoes, etc.
Recipe by: Mollie Katzen, "Moosewood Cookbook" Converted by MM_Buster v2.0l.