Monday, February 8, 2010

Gypsy Soup

(Adapted from from Mollie Katzen, "Moosewood Cookbook, via International Vegetarian Union)

* 3-4 tablespoons olive oil -- up to 4T
* 2 cups chopped onion
* 1/2 cup chopped celery
* 2 cloves chopped garlic
* 2 cups sweet potatoes -- chopped & peeled
* splash of white wine (or broth or water)
* 2 teaspoons paprika
* 1 teaspoon turmeric
* 1 teaspoon basil
* 1 teaspoon salt
* 1/4 tsp cinnamon
* dash cayenne
* 1 bay leaf
* 2 chopped fresh tomatoes
* 3/4 cup chopped sweet peppers (~1/2 a pepper)
* 1 1/2 cups cooked chickpeas (1 can)
* 4-5 cups stock or water
* 1 tablespoon tamari soy sauce
* salt & pepper

In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes. Deglaze pan with a splash of white wine (or broth or water. Add seasonings, stir for about 30 seconds until fragrant, then add stock (or water). Bring to a simmer and let cook for about 15 minutes. Add remaining vegetables and chickpeas, and simmer for another 10 minutes. Season with tamari, add salt & pepper to taste.

NOTES: The vegetables used in this soup are flexible. Carrots, green beans, parsnips, turnips, winter squash, zucchini, etc all make excellent additions or substitutions. My husband also noted that this would be a great soup to add bacon to at the beginning, or possibly cooked & sliced sausage (like italian or honey garlic) right at the very end.

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