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gypsy-soup-2 recipe

Date:    Tue, 31 Jan 95 17:33:00 EST
 From:    "Anne.Cox" (20676AC@msu.edu)
 I made this last week, and it is fantasic!  It's very tangy - a little sweet
 and a lot spicy!  Cut the turmeric down if you don't know if you like it.  I
 love it, but I think it's an acquired taste.
 Gypsy Soup, from Mollie Katzen's Moosewood Cookbook (slightly adapted)
 2 medium ripe tomatoes, chopped
 2 c chopped onion
 3 cloves garlic, minced
 1 stalk celery, sliced
 2 c peeled, diced sweet potato (or cut into matchstick pieces)
 1 t salt
 2 t sweet paprika
 1 t turmeric
 1 t basil
 dash cinnamon
 dash cayenne
 1 bay leaf
 3 c water
 1 diced bell pepper
 1 1/2 c cooked chick peas
 Saute onion, garlic, celery & sweet potato over med.heat for 5 min. Add salt,
 cook 5 min. more.  Add seasonings & water, simmer 15 min.  Add tomato, bell
 pepper, chick peas.  Cover & simmer 10 min., until vegetables are as tender as
 you want.  Remove bay leaf.
 I used canned tomatoes rather than blanching and seeding fresh tomatoes as
 Mollie Katzen instructed, cutting them up until I had the equivelant of 2
 really big tomatoes.  The only ingredient I left out was olive oil for
 sauteing. If your food processor can do matchsticks (what an awful image...),
 cut your sweet potato that way - it's pretty and cooks fast.  I like this soup
 with the vegetables fairly firm, so I am careful not to overcook and don't use
 my pressure cooker.  Canned chick peas are fine if you don't have any
 precooked chick peas around.
 I've had this cookbook for years, but never made this soup until I started
 poking around looking for vlf adaptable soups. It's on page 5 if you have the
 kwvegan vegan