More soup!


Gypsy Soup

3 T olive oil
2 cups chopped onion
2 cloves garlic, crushed
1 cup peeled and diced sweet potato
1 cup peeled and diced squash, such as butternut or acorn or turkish hat
1 can diced tomatoes, with juice
3/4 cup chopped sweet peppers (red, green or yellow) or substitute a handful of chopped kale or a handful of chopped fresh spinach
1 can garbanzo beans (also called chickpeas), drained
3 cups chicken or vegetable stock
1 tsp. paprika
1 tsp. tumeric
1 tsp. basil
1 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 T tamari soy sauce

In a large pot, saute onions, garlic, potatoes and squash in the olive oil. Add all seasonings (except stock and tamari). Cover and simmer for 15 minutes, to bring out the flavors of the spices. Add remaining ingredients, cover, and simmer until the vegetables are tender.

This soup serves 4, and it’s even better the next day!


10 thoughts on “More soup!

  1. I didn’t make up the recipe. I’ve had it for a loooong time, and it’s a combination of a bunch of recipes that I liked best. The original, base recipe came from the Moosewood cookbook, I believe. But there is a tradition of “gypsy soups” and each recipe has its own particular combinations. I think that’s one of the strengths of the soup…it’s fairly flexible. You can add or subtract ingredients without causing disaster.

  2. Jennifer – that soup looks so yummy as I sit here with a cup of coffee, watching our first snowfall of winter out the window.

    It looks yummy because your blog has that “come on in” feeling to it – that warm bowl of soup feeling that you get when you can cuddle up on opposite sides of the couch with a girlfriend and chat the day away…

  3. Yes, I have soup eaters at my house, all except for Tom, who insists that soup is not a food but a beverage…

    It helps that I let them cook it with me. An old trick, I know, but one that’s working for now.

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