Gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

Whatever its inspiration, gypsy soup’s unusual seasoning and original mix of vegetables result in a dish I keep coming back to.

The recipe is adapted from the Moosewood Cookbook.

Gypsy soup
(serves 4)

• 3 Tb olive oil
• 2 onions, chopped
• 2 stalks celery, sliced crosswise
• 1 large sweet potato, peeled and cut into chunks
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp dried basil
• 1/4 tsp cinnamon
• 1/4 tsp cayenne (or to taste)
• 1 tsp salt
• 1 bay leaf
• 4 cups water or stock
• 2 tomatoes, chopped
• 1 green pepper, seeded and chopped
• 1 red pepper, seeded and chopped
• 1 tin chickpeas, drained
• 1 Tb soy sauce

1. In a large soup pot over a medium flame, heat the olive oil and sauté the onions, celery and sweet potato until softened.
2. Add the garlic, turmeric, paprika, basil, cinnamon, cayenne and salt. Cook a few minutes more.
3. Add the bay leaf and water. Bring to a simmer, partially cover and cook for fifteen minutes.
4. Add the tomatoes, peppers, and chickpeas and cook for ten minutes.
5. Stir in the soy sauce, taste and adjust the seasoning.

Tags: chickpeas, dairy-free, gluten-free, green peppers, Moosewood, red peppers, sweet potatoes, tomatoes, vegan, vegetarian