Now that Chanukah is over, I have no more excuses for unhealthy eating. TC Jewfolk has also been begging me to share a recipe for a while, and Leora’s Salmon Two Ways post last week, coupled with the snowy weather outside my window, inspired me to share this fiber-filled soup recipe. First, a little history behind my cooking and baking journey. I have been baking since I was eight years old, and til I was 27 my food was definitely in the category Leora described in her post: Not so varied and not so healthy. Then I moved to Seattle and met my Rooksie. Rooksie is a mother to nine and a fabulous cook. She introduced me to homeopathy and HERBS. My cooking just soared under her tutelage. She shared this recipe at a fundraiser, “Souper Bowl Sunday,” and I have been preparing it for my family ever since. I like to use my food processor for ease. Some prefer to chop. You choose. I like to cook this for a long time so flavors can really set in. Sometimes I put this in my crockpot the night before.
Adapted from the Moosewood Cookbook
Gypsy Soup
2 -3 tablespoons olive oil
2 large yellow onion
4 cloves garlic
1 stalk celery
1 bell pepper any color
2 large sweet potatoes
1 teaspoon sea or kosher salt
1/3 cup tomato sauce or 2 med tomatos
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon cinnamon
Dash of cayenne
1 bay leaf
4 cups water
1 (14 ounce) can chick peas
1.Place all vegetables besides chickpeas in food procesor with “s” blade or grater. Note soup will cook fastest using the s blade.
2. In a soup pot or large saucepan heat the olive oil and saute onion, garlic, celery, pepper, tomato and sweet potato over medium-low heat until tender.
3. Add seasonings, water, and chickpeas and tomato sauce if you went that route . Bring to a boil and simmer till vegetables are dissolved and soup is thick and hearty (think pea soup consistency). Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread.
If you are not inclined to make this soup come taste it at “Souper Bowl Sunday.”
(Photo: adaenn)
2 -3 tablespoons olive oil2 large yellow onion
4 cloves garlic
1 stalk celery
1 bell pepper any color
2 large sweet potatoes
1 teaspoon sea or kosher salt
1/3 cup tomato sauce or 2 med tomatos
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon cinnamon
Dash of cayenne
1 bay leaf
4 cups water
1 (14 ounce) can chick peas
1.Place all vegetables besides chickpeas in food procesor with “s” blade or grater. Note soup will cook fastest using the s blade.
2. In a soup pot or large saucepan heat the olive oil and saute onion, garlic, celery, pepper, tomato and sweet potato over medium-low heat until tender.
3. Add seasonings, water, and chickpeas and tomato sauce if you went that route . Bring to a boil and simmer till vegetables are dissolved and soup is thick and hearty (think pea soup consistency). Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread.
If you are not inclined to make this soup come taste it at “Souper Bowl Sunday.”
(Photo: adaenn)
