Gypsy Soup Recipe

• 3-4 tbsp. extra virgin olive oil
• 2 c. minced onion
• 2 cloves crushed garlic
• 2 c. minced, peeled sweet potatoes or possibly winter squash
• 1/2 c. minced celery
• 1 c. minced, fresh tomatoes
• 3/4 c. minced sweet peppers
• 1 1/2 c. cooked chick peas
• 3 c. stock or possibly water
• 2 teaspoon paprika
• 1 teaspoon each turmeric, basil and salt
• Dash of cinnamon and cayenne
• 1 bay leaf
• (1 tbsp. tamari)

1. In a soup kettle or possibly large saucepan saute/fry onions, garlic, celery and sweet potatoes in extra virgin olive oil for about 5 min.
2. Add in seasonings, and the stock or possibly water.
3. Simmer, covered, 15 min.
4. Add in remaining vegetables and chick peas.
5. Simmer another 10 min or possibly so, till all the vegetables are as tender as you like them.
6. Add in the tamari.
7. Note: The vegetables used in this soup are flexible.
8. Any orange vegetable can be combined with green.
9. For example, peas or possibly green beans could replace the pepper.
10. Carrots can be used instead of, or possibly in addition to the squash or possibly sweet potatoes.
11. Etc.

extra virgin olive oil, onion, garlic, potatoes, celery, tomatoes, sweet peppers, peas, stock, paprika, turmeric, cinnamon, bay leaf

Taken from cookeatshare.com/recipes/gypsy-soup-55586 (may not work)