Moosewood's Gypsy Soup
Try this Moosewood's Gypsy Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- -3-4 tbsp. olive oil
- -2 cups chopped onion
- -2 cloves crushed garlic
- -2 cups chopped peeled sweet potatoes or winter squash (i
- -1/2 cup chopped celery
- -1 cup chopped fresh tomatoes (or substitute 1 can of tom
- -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
- Carbohydrate -15.9324650063165 g
- Cholesterol 0 mg
- Fat -0.868320000067628 g
- Fiber -3.84635001273682 g
- Protein -3.49854500074391 g
- Saturated Fat -0.125480000028404 g
- Serving Size 1 1 serving (-124g)
- Sodium -307.948500002705 mg
- Sugar -12.0861149935796 g
- Trans Fat 0 g
- Calories -82 calories
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.
