Gypsy Soup

Fragrant and warming this Moosewood Cafe's Gyspy Soup is earthy and exotic. Just like its name!

A simple and nutritious recipe handy to know to whip up for a meal made in half an hour and makes a vibrant splash for a pot luck dinner!


2 tbsp. olive oil

3 medium cloves of garlic, minced

2 medium yellow onions, chopped

2 ribs of celery, chopped

1 large sweet potato, peeled and diced (about 2 cups)

1 tsp. salt, plus more to taste

2 tsp. paprika

1 tsp. turmeric

1/4 tsp. cayenne, plus more to taste

1/4 tsp. cinnamon

1 bay leaf

1 can (15 oz.) organic chickpeas, rinsed and drained

1 medium capsicum, diced

2 medium ripe tomatoes, peeled, seeded, and chopped or 1 can diced tomatoes

1/4 c. finely shredded fresh basil, for garnish

I  have improvised at times and added parsley, sweet corn, green beans, kidney beans, French lentils. The recipe base works beautifully with any veggies you have on hand.


- Heat the oil in a large Dutch oven or saucepan over medium heat.

- Add the garlic, onions, celery, and sweet potato, and cook, stirring, until the onions are translucent, about 5 minutes. 

- Add 1 tsp. salt and cook 5 minutes more. 

- Stir in the paprika, turmeric, cayenne, cinnamon, and bay leaf. 

- Add 3 cups water, cover, and simmer about 15 minutes.

- Add the chickpeas, capsicum, and tomatoes. 

- Cover and simmer until the vegetables are tender, about 10 minutes longer.

- Remove the bay leaf and season to taste with salt and cayenne.

- Ladle the soup into bowls and sprinkle with basil.