Gypsy soup is an easy and delicious vegan soup chockfull of good for you vegetables. Onions, sweet potatoes, celery and bell peppers come together in a thick tomatoey broth. Chickpeas add an earthy taste, and soy sauce and some ground spices add tons of umami flavor. You just can’t go wrong with this chunky one-pot soup!
Heat the olive oil in a large pot on medium heat, and add the onions and garlic. Sauté for 1 minute.
Add the sweet potato, celery, salt, paprika, red chilli, and turmeric. Sauté for 5 minutes.
Add the can of diced tomatoes and vegetable broth. Cover the soup and simmer for 20-25 minutes on low heat, or until the vegetables are fork tender.
Add the green bell pepper, can of chickpeas and soy sauce. Let these ingredients simmer in the soup for about 4-5 minutes. Turn off the heat and ladle the soup into bowls. Serve hot.
Notes
Instead of sweet potato, you can also use carrots and butternut squash, or even pumpkin. Throw in some curly kale or baby spinach in the last 5 minutes of cooking if you want to add some greens.
Sprinkle some freshly chopped parsley for a herby flavor.
For instant pot instructions, see the body of the post.