Gypsy Soup

Gypsy Soup

GYPSY SOUP: A spiced and delectable brew of Spanish and Dickensonian Origins…

I eat vegetables 99% of the time, practically every day (84)… the best way to eat a whole lot of vegetables is in soup. This recipe has been with me for 10 years and it is still my fav.

It is supposed to be a secret recipe but its just too good to keep under wraps. I overdose on the spices as I like alot of cinnamon and paprika.. more like a vigorous shake than a pinch. I also double the sweet peppers…ENJOY

Gypsy Soup

3-4 Tbs. Olive oil

2 cups chopped onion

2 cloves garlic, passed through a press

2 cups chopped, peeled sweet potatoes

1/2 cup celery, chopped

1 cup fresh tomatoes, chopped

3/4 cup chopped red pepper

1 1/2 cups cooked chickpeas

3 cups stock or water


2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon dried basil

1 teaspoon salt

Pinch of cinnamon

Pinch of cayenne

2 bay leaves

1 Tablespoon tamari

In a saucepan or soup kettle, warm the oil and saute the onions, garlic, celery and sweet potatoes for 5 minutes.  Add the seasonings, except for the tamari, and the water/stock.  Cover and simmer for 15 minutes.  Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you’d like.  Stir in the tamari and adjust the seasonings.