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Mollie Katzen’s Gypsy Soup

My friend “J” introduced me to this soup a few weeks ago.  This past week I finally made it. Actually, I got up early the other wintery morning and made it and it was such an excellent way to begin the day – and fill my home with such warmth and exotic scents. This soup is good for you, but it it also so tasty and it is definitely one of those oh I’m so busy I don’t have the time to make soup, but this soup it’s so easy I can!  Hungry during the week, great pull that container of soup out of the fridge, heat it up, and voila a deliciously filling meal.  Enjoy and pass on – this one is meant to be shared and shared again. xo
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Gypsy Soup from Mollie Katzen’s Moosewood Cookbook
Ingredients
3 -4 Tbsp 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 potatoes
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 Tbsp tamari
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In a soup kettle or large saucepan saute onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes.  Add seasonings, except tamari, and the stock or water.  Simmer, covered, 15 minutes.  Add remaining vegetables and chickpeas. Simmer another 10 minutes or so –  until all of the vegetables are as tender as you like them.  Stir in the tamari and adjust the seasonings.

Book note: The vegetables used in this soup are flexible. Any orange vegetable can be combined with green…For example, peas or green beans could replace the peppers. Carrots can be used instead of, or in addition to the squash or sweet potatoes. Etc.

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