Seasonal eats- Winter Gypsy Soup

• 2 tablespoons olive oil
• 2 large chopped onions (2 cups)
• 2 garlic cloves, minced
• 1⁄2 cup chopped celery (1 large stalk)
• 2 cups peeled chopped sweet potatoes
• 3 cups vegetable broth (or any- we use Nourishing Point’s bone broth)
• 1 bay leaf
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 2 finely chopped sprigs of fresh basil
• 1 dash cinnamon
• cayenne pepper, to taste
• 1 cup chopped tomato (fresh or canned)
• 3⁄4 cup chopped green capsicum (1 large)
• 1 1⁄2 cups cooked chickpeas
• 1 tablespoon tamari

In a large pot, heat oil and saute onion, garlic, celery, and potatoes for about five minutes.

Bring broth, bay leaf, and spices to a boil, then reduce heat and simmer (covered) for 15 minutes.

Then add the tomatoes, capsicum, and chickpeas and simmer for 10 minutes more.

To serve, stir in the tamari sauce.