This was posted to rec.food.cooking by Michel Boucher who tells me to
mention that it's taken from the first edition of the cookbook:

Gypsy soup (from the Moosewood Cookbook, slightly adjusted)

1 tbsp olive oil
2 cups chopped onion
2 cloves garlic, crushed
2 cups chopped peeled sweet potatoes or winter squash
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cut chopped sweet peppers
1 1/2 cooked chickpeas
3 cups stock or water

2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
1 tsp. salt
dash cinnamon
dash cayenne
1 bay leaf
1 tbsp. tamari

In a soup kettle, sauté onions, garlic, celery and sweet potatoes in
olive oil for about five minutes. Add seasonings, except tamari, and
the stock or water. Simmer, covered, 15 minutes. Add remaining
vegetables and chickpeas. Simmer another 10 minutes or so - until all
the vegetables are as tender as you like them.

Note: The vegetables used in this soup are flexible. Any orange
vegetable can be combined with green. For example, peas or green
beans
could replace the peppers. Carrots can be used instead of, or in
addition to the squash or sweet potatoes. Etc.

Note: I cut the sweet potato into largish chunks (about 2.5cm across).
They retain some of their firmness for longer than small pieces that
tend to fall apart quickly.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
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