Mollie Katzen’s Gypsy Soup

Gypsy Soup

Gypsy soup is packed full of the incredibly delicious combination of sweet potatoes, chickpeas and kale. The rusty color of the broth comes from a combination of tomato, paprika and turmeric with sweet basil thrown in for good  measure.

It’s a deeply nourishing elixir that I could feel coursing through my body into my bones making me feel instantly warmer and healthier. It lifted my spirits and rejuvenated me when I didn’t realize I felt bad to begin with! I can’t help but love a soup like that. I’m convinced it has magical properties. Magical, healing properties.

Try this if you’re feeling under the weather or just need a little pick-me-up. It works wonders for the body, mind and soul!

Mollie Katzen's Gypsy Soup

Gypsy Soup
2 -3 tablespoons olive oil
2 large yellow onion, chopped
4 cloves garlic, minced
1 stalk celery, diced
2 large sweet potatoes, diced
1 teaspoon sea or kosher salt
1/3 cup tomato sauce
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
a dash of cinnamon
a dash of cayenne
1 bay leaf
4 cups vegetable broth or water
1 (14 ounce) can chick peas, drained and rinsed
2 cups kale leaves, torn into bite size pieces, stems removed

1. In a soup pot or large saucepan heat the olive oil and saute onion, garlic and celery over medium-low heat until tender. Add sweet potato and salt; saute 3-4 more minutes.

2. Add seasonings, tomato, broth, chickpeas and kale. Bring to a boil and simmer slowly for 25 minutes until sweet potatoes are tender. Taste halfway through and adjust seasonings if needed. Remove bay leaf before serving. Serve immediately with crusty bread.

I’m linking this to Chaya of My Sweet and Savory for Meatless Mondays and to Deb of Kahakai Kitchen for her Souper (Soup, Salad, Sammie) Sundays event.

The winner of the Tassimo T20 is Raina of Garden of Yum and the winner of the Natural Vines giveaway is Emily Z. of EZ’s Recipes. Congratulations to Raina and Emily Z. and thank you all for entering!


  1. Katherine Hartel says

    I was cooking this soup tonight from memory and had forgotten the spices that needed to be added ~ Google directed me to your blog. Thanks so very much for having this recipe be available. I love your blog! I'm having it with chunks of feta cheese and rye crisp crackers on the side.

  2. Richard Foulkes MD says

    This is a slight riff on the awesome Molly Katzen Moosewood Cookbook which has been a bible of my family at dinner time for 20 years! Molly used squash and of course the Yam(sweet potato) is in this group. My my version gets very thick and creamy from the dispersion of the squash into the soup. I also add real potato’s and really anything colorful as is suggested by Molly. Red peppers and even yellow are a part of the original and they add even more color to this delicious and hearty stew. I also use small red potato’s and we go with red onions as well to bring gypsy color onto the bowl. The addition of Kale is a great idea and I will try this now.. I would think the less bitter Swiss Chard would be a good substitute and could bring even more color with the red and yellow variety!
    “Pofta Bună”

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