I discovered it when my friend Claudia aka The Practical Vampire Slayer gave me some last fall. She got it from Jennifer Graf Groneberg, our friend and fellow writer who's book, Road Map to Holland, about her first two years with her son, Avery, who has Down Syndrome, will be out this spring. Let me tell you something about both of these women, they can write and cook!
Here's the recipe:
3 T olive oil
2 cups chopped onion
2 cloves garlic, crushed
1 cup peeled and diced sweet potato
1 cup peeled and diced squash such as butternut, acorn or turkish hat
1 can diced tomatoes with juice
3/4 cup chopped sweet peppers (red, green or yellow) or substitute a handful of chopped kale or spinach (I used kale)
1 can garbanzo beans, drained
3 cups chicken broth or vegetable stock
1 tsp. paprika (I used curry)
1 tsp. tumeric
1 tsp. basil (I used tarragon)
1 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 T tamara soy sauce
In a large pot, saute the onions, garlic, potatoes and squash in the olive oil. Add all seasonings (except stock and tamari). Cover and let simmer for 15 minutes to bring out the flavor of the spices. You won't believe how good this smells! Add remaining ingredients, turn up the heat and bring to a boil, then cover and simmer until vegetables are tender.
This serves 4 (although it looks like more to me!) and it's even better the next day. This soup is an incredible immune booster. The onion, garlic, cayenne and cinnamon are excellent at fighting off autumn colds. I can also imagine throwing in that turkey on Friday for a totally different leftover taste. And, I mean, you just gotta love that name - gypsy soup.