RECIPE: Gypsy Soup

RECIPE: Gypsy Soup #autumn #vegetable
Yesterday was our first day of winter weather here in Portland. We are in the process of moving at the moment, so today I decided to make a batch of my favorite soup to enjoy after a long, cold day of packing and moving boxes. I discovered this recipe years ago and have made it over and over again ever since. It’s my favorite soup to have on a cold winter night (like tonight) with a fresh loaf of crusty bread. The flavors alone will warm you to the bone.

RECIPE: Gypsy Soup #autumn #vegetable
To make this soup, first chop up a sweet potato, onion, three celery sticks and two cloves of garlic. Then heat the olive oil in a large pot and throw everything in. Sauté the vegetables for about 5 minutes, or until the onion is soft. If you’re not one for diced potatoes you can always create a sweet potato puree to keep the sweet potato flavor in a thicker soup, however, you may want to look for one of the best potato masher utensils you can get your hands on since sweet potatoes tend to be harder than normal potatoes due to the molecule density, food science people!

RECIPE: Gypsy Soup #autumn #vegetable
Next stir in the spices: Two teaspoons of paprika, and a teaspoon of each of turmeric, basil and salt. Then add in a generous pinch of cinnamon and cayenne pepper plus one bay leaf.

RECIPE: Gypsy Soup #autumn #vegetable
Add in three cups of chicken stock (or veggie stock) and a tablespoon of tamari (or soy sauce). Bring to a boil then reduce heat, cover and let simmer for 15 minutes.

RECIPE: Gypsy Soup #autumn #vegetable
Add a can of garbanzo beans and diced tomatoes plus one chopped green bell pepper. Let simmer for another 10 minutes or until the vegetables are cooked through. Season with salt and pepper to taste and serve with crusty bread.

Tip: This is a great ‘everything but the kitchen sink’ soup so feel free to add in more veggies. I often like to add in fresh spinach or kale.

RECIPE: Gypsy Soup #autumn #vegetable


Gypsy Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 10 servings
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large sweet potato, diced
  • 3 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 bay leaf
  • A pinch of cinnamon
  • A pinch of cayenne pepper
  • 3 cups chicken stock (or veggie stock)
  • 1 tablespoon tamari (or soy sauce)
  • 1 can garbanzo beans, drained
  • 1 can diced tomatoes
  • 1 green bell pepper, chopped
  1. Heat olive oil in a large pot. Sauté the onion, celery, garlic and sweet potatoes for about 5 minutes or until the onion is soft. Add in the spices and stir to blend.
  2. Add in the chicken stock and the tamari. Bring soup to a boil, then reduce heat, cover and let simmer for 15 minutes.
  3. Then add in the bell pepper, garbanzo beans and diced tomatoes. Simmer for another 10 minutes, or until all the vegetables are tender. Season with salt and pepper to taste.


RECIPE: Gypsy Soup #autumn #vegetable

What’s your favorite soup to make on a cold winter day?