A satisfying & nourishing soup. Delicious anytime, especially tasty on a cold winter's day
Gypsy Soup with Hawthorn-Elderberry Wine ala RavenCroft Garden inspired by Molly Katzen’s: The New Moosewood Cookbook
Gypsy Soup Recipe
2 cups stewed tomatoes
2 tablespoons olive oil
2 cups onion, chopped
3 cloves garlic, crushed
1 stalk celery minced
2 cups sweet potato, diced
1 teaspoon salt
2 teaspoons mild paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon cinnamon
1 bay leaf
3 cups water or broth - a great place to use your chicken stock or home made bone broth
1.5 cups chick peas, cooked - 3/4 cup dried. A great opportunity for the long cooking of the chick peas to add kelp, astragulus, dandelion and burdock roots plus any dried mushrooms you have on hand, shitake or ganaderma.
Heat olive oil in a kettle. Add garlic, onion, paprika, tuneric, cinnamon, celery, and sweet potato, saute’ over medium heat for about 5 minutes. Add salt and saute’ 5 minutes more. Add bay leaf and basil and water or broth, cover and simmer about 15 minutes more.
Add tomatoes and cooked chick peas. Cover and simmer until vegetables are as tender as you like them. Taste adjust seasonings and serve.
You can double or triple this recipe easily. It is great for left overs and freezes well. You can vary the vegetables in this soup depending on what is in season or available. Innovate! Enjoy.
The garbanzo beans, chick peas, add substance, protein and fiber to this soup, making it a delicious and satisfying winter soup. I like to make a triple batch and freeze it for quick meals to enjoy later.