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Gypsy Soup

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Mollie Katzen’s Moosewood Cookbook has been a staple recipe resource in my kitchen for many years. My absolute favourite soup is her “Gypsy Soup” recipe. I really love her unusual spice parings (i would never have thought cinnamon in soup would be delicious). Her version has several non elimination phase ingredients like chickpeas and tomatoes so I renovated the recipe to be AIP Elimination Phase Compliant. This soup is an easy, nutrient dense soup that is like a hug in a mug.

AIP “Gypsy Soup”

Recipe Reno for Molly Katzen's Gypsy Soup
Print Recipe
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 TBS Avocado Oil
  • 1 lb Ground Turkey Can use cut up chicken meat instead
  • 2 Cups Chopped Onion
  • 3 Cloves Garlic minced
  • 1 Stalk Celery minced
  • 2 Cups Sweet Potato Peeled and diced
  • 1 tsp Salt
  • 1 tsp Tumeric
  • 1 tsp Basil
  • 1 Dash Cinnamon
  • 1 Bay Leaf
  • 4 Cups Chicken Stock Can use Veggie stock or water
  • 2 Cups Kale Finely chopped (Can use frozen)

Method
 

  1. Brown turkey & onion in oil.
  2. Add garlic and celery saute for 1-2 minutes.
  3. Add sweet potato, spices and stock. Mix well . Cover and cook until potato is softened.
  4. Add kale and cook until wilted.
  5. Serve and Enjoy

Notes

It works best to add spices and the potatoes, mix well and let them cook for about 1 minutes before adding the stock. This lets the spices mellow and blend better. Also, the curcumin found in the turmeric, which has good anti-inflammatory and antioxidant effects,  becomes more bio-available once turmeric is cooked. 

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