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Hush n Wonder

fashion, food, and all things fabulous

The evenings are now chilly enough that nothing tastes better than a big bowl of soup. I have been dying to try Gypsy soup for years, and was excited to put the last of my garden’s vegetables to good use. It’s amazingly flavorful and really sticks with you. Paired with some hearty cornbread and a dirty martini, I couldn’t have asked for a more prefect fall evening! Below is the recipe and I *highly* recommend it! I did make a few changes – I added two fresh jalepenos (certainly added some kick) and a little more than just a dash of cayenne pepper. I also couldn’t find any chick peas so I just made do without them.

Gypsy Soup by Molly Katzen from The Moosewood Cookbook
  • 3 tablespoons olive oil — up to 4T
  • 2 cups chopped onion
  • 2 cloves chopped garlic
  • 2 cups sweet potatoes — chopped & peeled (Or winter squash)
  • 1/2 cup chopped celery
  • 1 cup chopped fresh tomatoes
  • 3/4 cup chopped sweet peppers
  • 1 1/2 cups cooked chickpeas
  • 3 cups stock or water
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon basil
  • 1 teaspoon salt
  • dash cinnamon
  • dash cayenne
  • 1 bay leaf
  • 1 tablespoon tamari soy sauce

In a soup kettle or 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.

NOTES : 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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