Packed full of delicious sweet potatoes, chick peas, and kale! The broth is the color of rust because of the tomatoes, paprika, tumeric and a little sweet basil. It’s absolutely beautiful!
This soup instantly makes you feel warm. Just look at all of the vegetables! If you are under the weather ( its great to clear those sinuses!) or need a little warmth- keep this recipe close! it will do wonders
Moosewood is a vegetarian restaurant up in Ithaca New York that’s been cooking since the 1970s. They have a unique collectively owned business where each member takes on all responsibilities to effectively run a large establishment. If you can’t make it to Ithaca ( but I do believe you should because it’s absolutely gorgeous) you can grab yourself one of the many cookbooks under their name, including the hand-written original where this recipe comes from.
You may want to consider doubling the recipe. It’s an easy one to eat all week, or for freezing and pulling out on nights where you just need something warm. Or on the ocassions when you are feeling congested and need some sinus relief, this recipe will be your BFF!
Moosewood's Gypsy Soup
Yield: 4 servings
-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
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.
Check salt. Add tamari if it could use a little more. Serve alongside cornbread or a crusty harvest bread.