I’ll confess, I just pulled that name out of a hat. This soup originated as “Gypsy Soup”, by Mollie Katzen in the original Moosewood cookbook (which is SOOO worth your perusal–we’ve absorbed many of the recipes from that book over the years.) But it’s evolved so much since I started making it, that it really deserves another name. And as it’s January, and we all need some hearty soups to warm us up….. here’s a wonderful vegetarian soup that makes a great main course, with all kinds of virtuous vegetables, and chickpeas, with all the fiber and protein they pack. Enjoy!
January Soup
- 2 TBSP olive oil
- 2 medium onions
- 2 TBSP minced garlic
- 1/2 head of celery, diced
- 3 medium sweet potatoes, peeled and cut into 1″ chunks
- 1-2 Qt. chicken or vegetable stock
- 1 bunch of kale or swiss chard, chopped
- 1 large can cooked chickpeas (or 2 15 oz. cans)
- 1 15 oz. can diced tomatoes
- basil
- salt & pepper to taste
- splash of soy sauce
- drizzle of sesame oil
Sautée onions and garlic in olive oil until translucent. Add celery and stir until it softens a bit. Add sweet potatoes and stir for 3-5 minutes. Add the stock and stir well. Add kale/chard and chickpeas. Allow soup to simmer for 30 minutes, or until sweet potatoes are tender.
Add tomatoes and the rest of the ingredients and allow to cook for 5 more minutes. Serve immediately with good crusty bread.
Optional: You can also add other vegetables–if they are hard vegetables like carrots, broccoli, potatoes, etc., add them the same time as the sweet potatoes. If they are soft vegetables like other leafy greens, cabbage, or bell peppers, add them with the tomatoes.
Laura
