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, saut=E9 onions, garlic, celery and sweet potatoes in=20
olive oil for about five minutes. Add seasonings, except tamari, and=20
the stock or water. Simmer, covered, 15 minutes. Add remaining=20
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=20
vegetable can be combined with green. For example, peas or green
beans=20
could replace the peppers. Carrots can be used instead of, or in=20
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=20
tend to fall apart quickly.
--=20
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could=20
understand the concept of shame even if they looked it up in a=20
dictionary." Eric Walker (AUE)

MEow wrote:
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)

That sounds really good. I bet it would be lovely with butternut
squash used as the "winter squash". Paprika's one of my favourite
spices. I have to buy it in the 100g bags - those tiny little jars
don't last more than two or three stews/chillis.

Kake

While frolicking around in rec.food.veg.cooking, Kate L Pugh of
Earth.li origins. said:

That sounds really good. I bet it would be lovely with butternut
squash used as the "winter squash". Paprika's one of my favourite
spices. I have to buy it in the 100g bags - those tiny little jars
don't last more than two or three stews/chillis.

I made it with carrots in stead, because that winter squash of any
kind is very hard to get here. I've only manage to buy butternut
squash once, but what a treat it was! However, the soup turned out
just fine with carrots.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"You can tell if someone is a doctor. Their handwriting is very messy and
illegible and they know stuff. Medical stuff." John Coxon (afdaiain)