I've had this, and I've made it. It is delish! Dawnelle Gypsy Soup
Gypsy Soup (adapted from Moosewood Cookbook Classics) 2 -3 tablespoons olive oil 2 large yellow onion, chopped 4 cloves garlic, minced 1 stalk celery, diced 2 large sweet potatoes, diced 1 teaspoon sea or kosher salt 1/3 cup tomato sauce 2 teaspoons paprika 1 teaspoon turmeric 1 teaspoon basil a dash of cinnamon a dash of cayenne 1 bay leaf 4 cups vegetable broth or water 1 (14 ounce) can chick peas, drained and rinsed 2 cups kale leaves, torn into bite size pieces, stems removed 1. In a soup pot or large saucepan heat the olive oil and saute onion, garlic and celery over medium-low heat until tender. Add sweet potato and salt; saute 3-4 more minutes. 2. Add seasonings, tomato, broth, chickpeas and kale. Bring to a boil and simmer slowly for 25 minutes until sweet potatoes are tender. Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
