Gypsy Soup - from Moosewood

• 1 tablespoon olive oil

• 2 teaspoons paprika

• 2 medium onions, chopped

• 1 teaspoon turmeric

• 2 garlic cloves, crushed or minced

• 1 teaspoon basil

• 2 cups winter squash, potato or sweet potato, peeled and cubed 

• 1 teaspoon salt

• 1 cup chopped tomatoes

• 1 bay leaf

• 1 sweet pepper, chopped

• 1 tablespoon tamari

• 1 15 oz can garbanzo beans

• 3 cups stock or water

• dash of cayenne

  In a soup pot sauté onions, garlic and winter squash or sweet potatoes for about 5 minutes in olive oil over low/medium heat. Then add spices and the stock or water. Bring to a boil and simmer for about 10 minutes. Add tomatoes, peppers and beans and simmer for an additional 10 minutes until all vegetables are tender. Optionally toss in some coarsely chopped kale leaves as the soup finishes cooking. Remove from heat, add tamari and serve.