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Gypsy Soup (P, TNT)
Source: "Moosewood Cookbook," by Mollie Katzen
Serves: 6 to 8

3-4 tablespoons olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cup chopped sweet peppers
1-1/2 cups cooked chickpeas
3 cups stock or water
Dash of cinnamon, dash of cayenne
1 bay leaf
1 tablespoon tamari
2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt

In a soup kettle sauté onions, garlic, celery, and sweet potatoes in olive oil for about 5 minutes.

Add seasonings, except the tamari, and the stock or water. Simmer, covered for 15 minutes.

Add remaining vegetables and cooked chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.

Note: the vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans can replace the peppers. Carrots can be used instead of or in addition to the squash or sweet potatoes.

Posted by Judy Rin

Nutritional Info Per Serving: N/A