GYPSY SOUP

1 Tbs. olive oil
2 tsp. Spanish paprika
2 medium onions, chopped
1 tsp. turmeric
2 garlic cloves, crushed
1 tsp. basil
2 cups chopped, peeled winter squash, sweet potato, or pumpkin
1 tsp. salt
dash of cinnamon
1 stalk celery, chopped
dash of cayenne
1 cup chopped tomatoes
1 bay leaf
1 green or red pepper, chopped
1 Tbs. tamari
1 15 oz can garbanzo beans
3 cups stock or water

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, about 15 minutes. Add remaining vegetables and beans. Simmer another 10 minutes or so – until the vegetables are tender. Add tamari and serve.

*Tip: This soup freezes well. You can also throw in greens at the end, such as TATSOI or KALE or CABBAGE.

(from Moosewood Cookbook by Molly Katzen)

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