This particular soup is hearty and has a unique flavour. It's really good for you too!
By the way, I won't be posting a meal plan for this week because we're away from Thursday to Sunday. I'll enjoy that little break from cooking!
Soup to Share #3: Gypsy Soup
2 medium-sized ripe tomatoes
2 tbsp. olive oil
2 cups chopped onion
3 medium cloves garlic, crushed
1 stalk celery, minced
2 cups peeled, diced sweet potato
1 tsp. salt
2 tsp. mild paprika
1 tsp. turmeric
1 tsp. basil
a dash of cinnamon
a dash of cayenne
1 bay leaf
3 cups water
1 medium bell pepper, diced1 1/2 cups cooked chick peas
1. Heat a medium-sized saucepanful of water to boiling. Core the tomatoes and plunge them into the boiling water for a slow count of 10. Remove the tomatoes and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.
2. Heat the olive oil in a kettle or Dutch oven. Add onion, garlic, celery, and sweet potato. Saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
3. Add tomato pulp, bell pepper and chick peas. Cover and simmer for about 10 more minutes or until all the vegetables are as tender as you like them. Taste to adjust seasonings and serve.
Note: I simplify this recipe by skipping step 1 entirely and substituting a large can of diced tomatoes for the fresh tomatoes. I also use a can of chick peas.
Source: The New Moosewood Cookbook by Mollie Katzen