I went to the library yesterday and checked out a few cookbooks. It’s a great way to explore the books you think might be worth purchasing or just find a few new recipes you like and then take the book back until you want it again.
One of the books I’ve heard is quite good is the vegetarian The New Moosewood Cookbook by Mollie Katzen. I was looking for a new soup for my “soup and sandwich Sunday” theme… I substituted canned tomatoes for fresh, used a can of garbanzo beans (aren’t they the same as chickpeas?), and added a carrot.
The soup was good…but I think next time I’ll cut down on the turmeric and perhaps leave out the cinnamon.
Gypsy Soup from Moosewood
Ingredients
- 1 Tbs oil
- 2 small onions, diced about 2 cups
- 2 large cloves garlic, minced
- 1 stalk celery, diced
- 1 sweet potato, peeled and diced about 2 cups
- 1 carrot, diced
- 1 tsp salt
- 1 tsp paprika
- 1 tsp turmeric although I’d leave this out or lessen next time
- 1 tsp dried basil
- a dash of cinnamon optional
- 1 bay leaf
- 3 cups water
- 1 can garbanzo beans, drained and rinsed
- 1 small green pepper, seeded and diced
- 1 can diced tomatoes, with juice
Instructions
- Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the salt, paprika, turmeric (if using), basil, cinnamon (if using), bay leaf, and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes.
- Add the garbanzo beans, green pepper, and tomatoes. Cover and simmer another 10 minutes or so, until everything is as soft as you like.
I found this a bit sweet, perhaps the turmeric and cinnamon. Perhaps my addition of carrot influenced that as well. The green peppers were still a bit crunchy, which made a nice contrast with everything else. I’m used to making soup with chicken broth, so perhaps I’d like this better with chicken broth. It was good, just not great.
I like this soup better with vegetable broth and I add in curry powder with the tumeric. overall its a great recipe just lacked some good flavor with water. so if vegetarian use veggi broth if not use chicken. I feel this recipe was a guide. you can always tweak it
Well, because I’m not a vegetarian and I think it would taste better.
The point is that it’s a vegetarian dish why add chicken broth?
That sounds good!
I substitute butternut squash for sweet potato. First made this recipe in the 1970s. Still making and enjoying it with no major changes.
I no longer have the cookbook but will try the soy sauce next time!
The recipe we have (and we actually know the owner of Moosewood), has a tablespoon of tamari/soy sauce. We also always use vegetable broth and add a cup of kale at the end. The tamari/soy sauce really adds a lot for me.
I always use the cinnamon, hungarian paprika and tumeric and always use a vegetable broth along with a vegetable bouillon to strengthen the flavor of the broth then you have no need for chicken. The seasoning gives it the gypdy/greek flavor that makes it so wonderful!! I’m no fan of sweet potatoes so I use new potatoes or baby yukons along with carrots to replace the sweet potatoes and have had no complaints. I never have any leftovers! I serve with sour dough. I alwaus add chopped yp chard or spinach which is in the original recipe but I noticed missing in a lot of the adapted versions!
I almost always use chicken broth as well.
I hope you like it!
I obsessed about this recipe for years trying different variations. It is my Favorite Recipe. Make a vat of it. It will taste better every day.
I’m back to soups and vegetarian eating, although I think using a chicken bone broth as the base adds a lovely richness. Garlic and that bay leaf is essential. I’ve used oregano, thyme, and rosemary along with the basil.
I’ve never used paprika, turmeric and cinnamon, but I may try it! It’s such a happy soup along with some fresh sourdough bread!
I love to check out cookbooks at the library! Good reading there. It also helps me figure out which books I actually want to buy.