One of my favorite soup recipes, Gypsy Soup, was originally given to me by Susan Davitti Darling. It was from The New Moosewood Cookbook by Mollie Katzen, whom I'd not heard of before. I found the combination of ingredients curious (sweet potatoes, tomatoes and cinnamon?), and the outcome so delicious, I couldn't wait to visit Barnes and Noble again to purchase my own copy of the cookbook. Much to my surprise I found an entire series of Moosewood Cookbooks - I've since collected four of my own, and given many away as gifts. The recipes are all vegetarian, flavorful, wholesome and abundant. I love the combination of ethnicities, and especially the explanations of ingredients I've not heard of, or know little about.
Gypsy Soup
Heat 2 tbs. olive oil in medium-sized soup pot and saute' the following over medium heat for about 5 minutes:
2 cups chopped onion
3 medium cloves garlic, crushed with flat edge of large knife
1 stalk of celery, minced
2 cups sweet potato, peeled and diced
Add 1 tsp. salt and saute' 5 minutes longer. Add the following and simmer 15 minutes:
2 tsp. paprika
1 tsp. tumeric
1 tsp. basic
a dash of cinnamon
a dash of cayeene
1 bay leaf
3 cups water
Add the additional following ingredients, "cover and simmer for 10 more minutes or until all vegetables are as tender as you like them."
2 medium-sized, ripe tomatoes, peeled and diced (or substitute a 14.5 oz. can of diced tomatoes, reserving the juice)
1 medium bell pepper
1 1/2 cup cooked chickpeas (or one 16 0z. can, drained)
I've added leftover V-8 juice, diced tomatoes and chickpeas to stretch the recipe for unexpected guests. It's delicious with homemade french bread and a fresh salad.
Several weeks ago David and I visited my cousin Jody and her family in Portsmouth, New Hampshire. One chilly, windy afternoon we walked downtown for lunch, ending up at a wonderful little coffee shop/bakery. The soup of the day? As soon as the woman behind the counter started listing the ingredients, I knew it was Gypsy Soup, and I determined to make it again on returning home.
Lisa made a batch of this soup for a luncheon she was having upstairs. She gave me a bowl and I was hooked. I made a pot of my own a few days ago and shared it with my girlfriend's family. I served it with really good crusty bread, sharp crumbly cheddar and a spinach-avocado-cranberry-pecan salad with Gazebo dressing. They loved it! The soup ingredients all to some degree have anti-cancer/superfood qualities. For the most part I followed the recipe but added chopped kale, ginger and used more turmeric and yams. This is a keeper recipe.
ReplyDelete