Moosewood Gypsy Soup Recipe
Whip up the classic Moosewood Gypsy Soup Recipe, a heartwarming blend of sweet potatoes, bell peppers, and earthy spices.
Equipment
- A large soup pot or Dutch oven
- A wooden spoon for stirring
- Cutting blade and chopping board of a sharp chef.
- Measuring cups and spoons.
- A ladle
- A blender or immersion blender (not necessary unless you prefer it smooth),
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 medium sweet potato peeled and cut into cubes.
- 1 cup chopped celery
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups fresh or canned tomatoes chopped.
- 1 can 15 oz drained and rinsed chickpeas.
- 4 cups water or vegetable broth or bouillon
Spices and Flavor Magic
- 1 ½ teaspoons paprika smoked paprika is also a good choice
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon dried basil
- 1/2 teaspoon ground cinnamon believe me, it is not loud but wooey
- 1 bay leaf
- Salt and pepper to taste
Finishing Touches
- 1 tablespoon apple cider vinegar or lemon juice to make it bright
- Chopped fresh parsley or cilantro to garnish (chopped)
- Optional: pinch of chili flakes to add the spice or a drizzle of coconut milk to add the cream.
Instructions
Step 1: Sauté the Aromatics
- Warm the olive oil in your soup pot on medium heat. Add onion, chop it, and cook until it becomes whitish and tender; it takes approximately 5 minutes. Add the garlic, cumin, paprika and turmeric. Simmer the oil and allow those spices to bloom in the oil for approximately 30 seconds. The aroma? Heavenly.
Step 2: Build the Base
- Put in your chopped celery, bell peppers and sweet potatoes in the pot. Beat them until they have a light covering of the spice mixture. You will begin noticing colors becoming richer — that taste magic beginning to take place.
Step 3: Simmer and Soften
- Add the vegetable stock, add the bay leaf and boil the pot. The minute it begins to boil, reduce the heat and simmer it for about 20 or 25 minutes, till the sweet potatoes are soft and the ingredients come together and act as genuine soul food.
Step 4: Place Chickpeas and Tomatoes.
- Stir in your chickpeas and chopped tomatoes now. Continue to simmer for an additional 10-15 minutes. The soup will become slightly thicker, and you will notice those gorgeous colors mixing- oranges, reds, and golds.
Step 5: Taste and Adjust
- Peel off the bay leaf, and taste your soup. Add salt, pepper and that smattering of apple cider vinegar or lemon juice. The touch of acidity in it gives the entire dish a wake-up.
Step 6: Serve and Savor
- Pour the soup into large, comfortable bowls. Top with fresh herbs, perhaps a drizzle of olive oil or swirl of coconut milk, and serve with crusty bread or brown rice. Breathe in deep, swallow a spoonful of —
- Simply enjoy.