Gypsy Soup
Source: Moosewood Cookbook 1992
----------------- … a delicately spiced Spanish-style vegetable soup….
The vegetables in this soup can be varied. Any orange vegetable can be combined with any green. For example, peas or green beans could replace- or augment- the peppers. Carrots, pumpkin, or squash could fill in for the sweet potatoes. Innovate!
About 45 minutes to prepare NOTE: Chick peas need to be cooked in advance. (canned = ok) Yield: 4 to 5 servings
Ingredients
2 medium-sized ripe tomatoes
2 Tbs. olive oil
2 cups chopped onion
3 medium cloves garlic, crushed I stalk celery, minced
2 cups peeled, diced sweet potato 1 tsp. salt
2 tsp. mild paprika
1 tsp. turmeric
1 tsp. basil
a dash of cinnamon
a dash of cayenne
I bay leaf
3 cups water
I medium bell pepper, diced
1/2 cups cooked chick peas
1) Heat a medium-sized saucepan ful of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.
2) Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery, and sweet potato, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
3) Add tomato pulp, bell pepper, and chick peas. Cover and simmer for about lo more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve
