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