Gypsy Soup - Revision history

You ate my cat: - Reverse vandalism

2010-11-18T14:54:07Z

- Reverse vandalism

Epynevadyr at 04:01, 18 November 2010

2010-11-18T04:01:00Z

Epynevadyr at 08:19, 15 November 2010

2010-11-15T08:19:50Z

Yem: nothing much

2007-10-24T07:37:40Z

nothing much

Yem: Middle Eastern category

2007-10-23T22:07:49Z

Middle Eastern category

Yem at 11:14, 23 October 2007

2007-10-23T11:14:56Z

Yem at 08:24, 22 October 2007

2007-10-22T08:24:42Z

Yem: more images and a typo fix

2007-10-22T06:46:33Z

more images and a typo fix

Yem: New page: Category:Soup Category:Vegetarian Category:Chick Pea Category:Yem's Recipes Submitted by Yem) ==Intro== This soup is sweet and spicy with a m...

2007-10-22T06:36:46Z

New page: Category:Soup Category:Vegetarian Category:Chick Pea Category:Yem's Recipes Submitted by Yem) ==Intro== This soup is sweet and spicy with a m...

New page

[[Category:Soup]]
[[Category:Vegetarian]]
[[Category:Chick Pea]]
[[Category:Yem's Recipes]]

Submitted by [[:category:Yem's Recipes|Yem]])

==Intro==

This soup is sweet and spicy with a middle-Eastern vibe owing to the chick peas, peppers and tumeric. Strong flavours are the sweet potato, tumeric, paprika, basil and chick peas. Just use the best stock possible and you can't go wrong. This is my favorite soup by far.

==Ingredients==

Nothing terribly strange - should be able to get everything at any halfway decent supermarket.

* 1 litre of good vegetable stock
* 1 large sweet potato
* 2 cups (or 1 can) cooked chickpeas
* 1 can chopped/crushed tomatoes
* 1 red capsicum - the sweeter the better
* 1 large brown onion
* 3 cloves garlic
* a stick of fresh celery
* 2 tsp salt
* 2 tsp paprika
* 1 tsp tumeric
* 2 tsp dried basil
* 2 large bay leaves
* dash of cinamon
* dash of cayenne pepper flakes (or a few drops of hot sauce)

Plus: One heavy pot or dutch oven, a vege knife and a big mixing spoon.

==Preperation==

[[Image:Gypsoup01.jpg]]

Chop the onion, peel & dice the sweet potato and celery and saute in the pot with a splash of olive oil on low-medium heat for 5 minutes. Crush the garlic and stir in along with the salt. Cook for another 2 mins then take off the heat. You want the onions soft but not browned and the kumara bruised and softening so it'll take in the flavours that are up next.

[[Image:Gypsoup04.jpg]]

Add everything except the stock, chickpeas, tomatoes and pepper.

[[Image:Gypsoup05.jpg]]

Mix well then add all the stock. Simmer for 15 minutes.

[[Image:Gypsoup07.jpg]]

Rinse the chickpeas, dice the sweet pepper and add to the pot with the tomatoes. That's everything. Simmer for another 10-15 mins or until it's as tender as you like. Serve now if starving or leave overnight to let the flavours meld further.

[[Image:Gypsoup10.jpg]]

Serve it however you want, it's just soup!

[[Image:Gypsoup12.jpg]]

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-=[http://idyjugilo.co.cc Under Construction! Please Visit Reserve Page. Page Will Be Available Shortly]=
+>=[http://idyjugilo.co.cc Under Construction! Please Visit Reserve Page. Page Will Be Available Shortly]=
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← Older revision		Revision as of 22:07, 23 October 2007
Line 1:		Line 1:
		+	[[Category:Middle Eastern]]
	[[Category:Soup]]		[[Category:Soup]]
	[[Category:Vegetarian]]		[[Category:Vegetarian]]

@@ Line 7: / Line 7: @@
 This soup is sweet and spicy with a middle-Eastern vibe owing to the chick peas, peppers and tumeric. Strong flavours are the sweet potato, tumeric, paprika, basil and chick peas. Just use the best stock possible and you can't go wrong. This is my favorite soup by far.
->==Ingredients==
+==Ingredients==
 Nothing terribly strange - should be able to get everything at any halfway decent supermarket.
@@ Line 28: / Line 28: @@
 Plus: One heavy pot or dutch oven, a vege knife and a big mixing spoon.
 ==Preparation==

@@ Line 4: / Line 4: @@
 [[Category:Chick Pea]]
 [[Category:Yem's Recipes]]
 This soup is sweet and spicy with a middle-Eastern vibe owing to the chick peas, peppers and tumeric. Strong flavours are the sweet potato, tumeric, paprika, basil and chick peas. Just use the best stock possible and you can't go wrong. This is my favorite soup by far.
@@ Line 58: / Line 56: @@
 [[Image:Gypsoup12.jpg]]

@@ Line 30: / Line 30: @@
 Plus: One heavy pot or dutch oven, a vege knife and a big mixing spoon.
-==Preperation==
+==Preparation==
 [[Image:Gypsoup01.jpg]]

@@ Line 3: / Line 3: @@
 [[Category:Chick Pea]]
 [[Category:Yem's Recipes]]
 ==Intro==
@@ Line 38: / Line 36: @@
 [[Image:Gypsoup03.jpg]]
-Chop the onion, peel & dice the sweet potato and celery and saute in the pot with a splash of olive oil on low-medium heat for 5 minutes. Crush the garlic and stir in along with the salt. Cook for another 2 mins then take off the heat. You want the onions soft but not browned and the kumara bruised and softening so it'll take in the flavours that are up next.
+Chop the onion, peel & dice the sweet potato and celery and saute in the pot with a splash of olive oil on low-medium heat for 5 minutes. Crush the garlic and stir in along with the salt. Cook for another 2 mins then take off the heat. You want the onions soft but not browned and the sweet potato bruised and softening so it'll take in the flavours that are up next.
 [[Image:Gypsoup04.jpg]]
@@ Line 59: / Line 57: @@
 [[Image:Gypsoup12.jpg]]

@@ Line 27: / Line 27: @@
 * 2 tsp dried basil
 * 2 large bay leaves
-* dash of cinamon
+* dash of cinnamon
 * dash of cayenne pepper flakes (or a few drops of hot sauce)
@@ Line 35: / Line 35: @@
 [[Image:Gypsoup01.jpg]]
 Chop the onion, peel & dice the sweet potato and celery and saute in the pot with a splash of olive oil on low-medium heat for 5 minutes. Crush the garlic and stir in along with the salt. Cook for another 2 mins then take off the heat. You want the onions soft but not browned and the kumara bruised and softening so it'll take in the flavours that are up next.
@@ Line 43: / Line 45: @@
 [[Image:Gypsoup05.jpg]]
 Mix well then add all the stock. Simmer for 15 minutes.
 [[Image:Gypsoup07.jpg]]
 Rinse the chickpeas, dice the sweet pepper and add to the pot with the tomatoes. That's everything. Simmer for another 10-15 mins or until it's as tender as you like. Serve now if starving or leave overnight to let the flavours meld further.
 [[Image:Gypsoup10.jpg]]
+[[Image:Gypsoup11.jpg]]
 [[Image:Gypsoup12.jpg]]