Sea Gypsy Soup
This is a late fall soup that’s been warming us up. Outside there’s a bit of snow on the ground, daylight is short, and we spend more time in the kitchen, slow cooking our food. This soup has the warm colors of orange vegetables, flecked with green vegetables. Make a big pot, and I’ll show you some ways that you can brighten its flavor on the second day.
  • CourseSoups
  • 5cups water
  • 1/4cup Seaweed Soup Mix
  • 1/4cup brown rice, uncookedrinsed
  • 3-4tbsp unrefined coconut oil
  • 2cups onionchopped
  • 3cloves garlicminced
  • 2cups sweet potatoes or winter squashpeeled and cubed
  • 1/2cup celerychopped
  • 1/2cup carrotscut in rounds
  • 1cup fresh tomatoespeeled, seeded and chopped (or 1 12 oz canned diced tomatoes)
  • 1/2cup red or yellow sweet pepperschopped
  • 1/2cup green beanscut in 1″ pieces, or peas (these can be frozen)
  • 1 1/2cups cooked chickpeas(one 15 oz can, rinsed and drained) or 3/4 cup dry chickpeas cooked earlier in the day and drained
  • 2 bay leaves
  • 2tsp sweet Hungarian paprika
  • 1/2tsp turmericor 2 Tbsp grated fresh turmeric
  • 1tsp dried basil (or 1 tbsp fresh basil)chopped
  • 1tsp sea saltand more to taste
  • black pepper to taste
  • Dash cinnamon
  • Dash cayenne
  • 1/2cup fresh parsleyminced
  • 1tbsp tamari
  1. In a medium saucepan combine water with the rice and soup mix and bring to a boil. Reduce heat to a simmer and partially cover pot. Allow to simmer while you prepare the vegetables.
  2. In a large soup pot, sauté the onions and garlic in oil until they are translucent. Combine cubed sweet potatoes or squash with onion mixture and stir. Add all the spices, except for the tamari and parsley, and pour in the hot seaweed/rice mixture.
  3. Simmer, covered for 20 minutes on low heat until the sweet potatoes or squash cubes are tender. Remove bay leaves and roughly mash with a potato masher, leaving some tasty chunks.
  4. Stir in celery, carrots, tomatoes, peppers, green beans (or peas) and cooked chickpeas. Cover and simmer another 10 minutes until the vegetables are just tender and still brightly colored.
  5. Add parsley and tamari. Taste for seasoning.
Recipe Notes
On the second day, squeeze in the juice of a lime, add a dash or two of cumin, a little cut corn, garnish with cilantro and serve with corn chips. Voila! A new soup!