Soup'er Series - Gypsy Soup
And the Soup'er Series continues! This soup is very, very interesting. When one of our Soup'er Staff, Diane, first shared this recipe, it actually looked a little "eclectic" but one taste and SOLD! The paprika, turmeric, soy sauce and sweetness from the sweet potatoes combine to make an almost sweet and sour flavour. There are an abundance of spices which adds lots of antioxidants and a depth of flavour that might seem beyond your culinary abilities.
This is one of Diane's favourite recipes that she has adapted from the Moosewood Cookbook. Diane has worked with Amaranth at our Arbour Lake location for over 10 years, working her way through many departments. A canner and gardener extraordinaire, Diane has been taking travelling seriously over the past few years. A big thanks for all of her Soup'er contributions to the tale of Amaranth!
2 tbsp olive oil
2 large chopped onions
2 garlic cloves, minced
1/2 c chopped celery
2 cups peeled chopped orange fleshed sweet potatoes, or leave your organic peels on if you are feeling "rustic"
3 cups vegetable broth, other broths would also work well
1 bay leaf
2 tsp paprika
1 tsp turmeric
1 tsp basil
1 dash cinnamon
cayenne pepper to taste
1 cup chopped tomato
3/4 c chopped green pepper, or colour of choice
1 1/2 c cooked chickpeas (garbanzo beans)
1 tbsp soy sauce
cilantro or parsley for garnish
Gently heat oil and saute onion, garlic, celery and potato for about 5 minutes over medium heat. Add broth, bay leaf and spices, bring to a light boil, reduce heat and simmer covered for 15 minutes. Add tomatoes, peppers and chickpeas and simmer for 10 more minutes. Stir in soy sauce, top with green herb of your choice and serve. Enjoy!
Posted by Amy Buckman and adapted from the Moosewood Cookbook.