Gypsy Soup
healthy, hearty soup that is perfect on a cold day
Recipe type: Soup
  • 3 – 4 tablespoons of extra virgin olive oil
  • 2 cups chopped onion
  • 2 cloves crushed garlic
  • 2 cups chopped, peeled sweet potatoes or winter squash
  • ½ cup chopped celery
  • 1 cup chopped fresh tomatoes
  • ¾ cup chopped sweet peppers
  • 1 ½ cups cooked chickpeas
  • 3 cups stock or water
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon basil
  • 1 teaspoon salt
  • Dash of cinnamon
  • Dash of cayenne
  • 1 bay leaf
  • 1 tablespoon tamari (soy sauce)
  1. In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes for so – until all the vegetables are as tender as you like them.
Note: You can replace sweet potatoes with carrots but we found the carrots made the soup too sweet for our taste. In addition, I add a pinch of cumin.
Recipe by Life on Manitoulin at