Since I was little, this soup has been an annual autumn meal and remains a favorite to this day. It comes from Moosewood, a vegetarian restaurant in Ithaca, New York that’s been serving up meals since the ’70s. They’ve cultivated quite an abundance of cookbooks under their brand, including the handwritten original through which I was first introduced to this recipe.
Consider doubling the recipe. It’s an easy soup to eat all week and is also great for freezing and pulling out on nights when you’re craving something warm.
Serve alongside oven-baked cornbread, or a warm, crusty bread.
Moosewood's Gypsy Soup
- October 18, 2015
- Serves 4
- Print this
Ingredients
- -3-4 Tbsp. olive oil
- -2 cups chopped onion
- -2 cloves crushed garlic
- -2 cups chopped, peeled sweet potatoes or winter squash (I like to do a cup of each)
- -1/2 cup chopped celery
- -1 cup chopped, fresh tomatoes (or substitute 1 can of tomatoes)
- -3/4 cup chopped sweet bell pepper
- -1 1/2 cups cooked chickpeas
- -3 cups stock or water
- -2 tsp. paprika
- -1 tsp. turmeric
- -1 tsp. basil
- -1 tsp. salt
- -Dash of cinnamon
- -Dash of cayenne
- -1 bay leaf
- -1 Tbs. tamari
Directions
- Step 1
- In a large saucepan saute onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.
- Step 2
- Check salt. Add tamari if it could use a little more. Serve alongside cornbread or a crusty harvest bread.
