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Gypsy Soup

For our end of season gardening celebration we decided to take all of our garden produce to make a delicious soup together! We had cured sweet potatoes from our fall harvest, the last of the fresh sweet peppers, curly kale, onions, garlic, and fresh herbs. (We use this recipe often because of the abundance of sweet potatoes we have every year!)

GYPSY SOUP! (Recipe from the Moosewood Cookbook)

  • 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.


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