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Thursday, October 28, 2010

Recipe! Gypsy Soup. [Vegan]

I...really can't say enough about this delicious, amazing soup. Really. It's so good, so filling, so low on calories and so high in nutrition. My whole family loved this soup, even the carnivores!

Originally listed on Cooking Books, I made a few slight modifications to this amazing recipe but not many. The heat can be adjusted (just add more or less cayenne pepper), but other than that I would encourage you to use the seasonings as described. For once, I don't recommend messing with too much...although you could if you wanted to. I imagine it's pretty hard to go wrong with his soup.

We had it with a simple, delicious brown bread (recipe to come!) and were all stuffed. You could add a salad as well. For the original recipe and for gorgeous pictures see Cooking Books. And please...do not miss out on this soup. It's cheap, delicious, hearty, and healthy...and did I mention easy? It doesn't get any better than that!



Gypsy Soup

 Olive Oil (it's for sauteing, just keep it on hand!)
2 yellow onions, chopped (more if they are small)
4 cloves garlic, chopped
3 smallish sweet potatoes, peeled and chopped
3 stalks of celery, chopped
1 green bell pepper, cleaned and chopped.
2 medium fresh tomatoes, chopped.
1 1/2 cups cooked chickpeas (start with 3/4 cup dry, if cooking them up before hand)
4 cups vegetable stock

(Cooking Books has the seasonings listed separately, which I like. I've kept it that way here.)

Seasonings:

2 t paprika
1 t turmeric
1 t dried basil
2 t salt
pinch of cinnmon
pinch of cayenne (more for a hotter flavor!)
2 bay leaves
1 1/2 T tamari

1. Warm oil in a dutch oven, then saute onions, celery, garlic, and sweet potatoes for five minutes. Add all seasonings except tamari, then add water. Cover and let simmer for 15 minutes.

2. Add the remaining vegetables and chickpeas and let simmer for an additional 10 minutes, longer if you prefer your vegetables to be more tender. Stir in tamari last and serve.

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