This Hippie soup recipe is inspired by Molly Katzen’s recipe for “Gypsy Soup” in the Moosewood cookbook. This soup is packed with healthy vegetables like sweet potatoes, celery, bell peppers, and tomatoes in a delicious flavorful broth.

A top view of a bowl of gypsy soup with sweet potatoes, garbanzo beans, and cherry tomatoes.

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When I first went vegan 24 years ago, my mother was sweet enough to borrow the Moosewood cookbook from a vegetarian neighbor when I came home for a visit. She found the recipe for “gypsy soup” and made it for my husband (then boyfriend) and me.

We all loved the sweet potato soup, even my Omni parents, and it has become a staple at my mother’s house every time we visit. My kids recognize the aroma in the air every time I make it as the smell of “Nana’s house.”

Why call it hippie soup?

This soup recipe is delicious and should be made again and again, but the name of the recipe is outdated. Out of respect for the Roma people, I refer to this as hippie soup to reflect the healthy, eclectic, flavorful intention of the original name.

Why make this recipe

Everyone loves this soup! It’s a great meal to serve when you have a variety of diets to consider since it’s vegan, gluten-free, and easily made soy-free.

You can find all of the ingredients for this soup at most grocery stores, and there are no weird or hard-to-find vegan ingredients.

Two bowls of gypsy soup with spoons on the side.

Ingredients and substitutions

  • Olive Oil – or any other cooking oil that you would like.
  • Sweet Potatoes – you can also use yams.
  • Onion – any type of onion that you have white or yellow onions work well.
  • Garlic – fresh garlic is best, but you can swap it for 1/2 teaspoon of garlic powder.
  • Celery – for flavor and texture.
  • Turmeric – adds tons of flavor and a beautiful color to the broth. It calls for a lot of turmeric powder, but don’t skimp.
  • Paprika – don’t skimp on this it gives it tons of flavor. Use regular paprika, not smoked paprika.
  • Cinnamon – just a dash of flavor. I know it sounds weird, but it tastes great!
  • Cayenne Pepper – just a dash or two for a little spice. (optional)
  • Bay Leaf – optional, but it adds flavor.
  • Vegetable Broth – any type of vegan broth works well.
  • Salt and Black Pepper – for flavor.
  • Garbanzo Beans – aka chickpeas. You can also swap this for white beans if you want.
  • Red Bell Peppers – you can also swap this for orange or yellow peppers.
  • Cherry Tomatoes – or fresh diced tomatoes.
  • Tamari – you can swap it for Bragg’s Liquid Aminos, Maggie Sauce, or regular soy sauce. (Leave this out for a soy-free option.)
  • Fresh Basil – or parsley chopped and added at the end of cooking.

Helpful tools

  • Soup Pot – any large pot will work.

Instructions

Step 1 – Peel and dice the sweet potatoes into small cubes. Peel and dice 2 medium onions, mince 2 cloves of garlic, and chop about 3 stalks of celery.

Step 2 – Add the sweet potatoes, onion, garlic, and celery to 4 tablespoons of olive oil and saute on medium-low for 5 minutes.

Sweet potatoes and vegetable simmering in a soup pot with spices.

Step 3 – Add 2 teaspoons paprika, 1 teaspoon turmeric, 1 teaspoon salt, a dash of cinnamon, a dash of cayenne, and 1 bay leaf to the pot and stir well. Then add 3 cups of vegetable stock, cover, and simmer for 15 minutes.

Vegan gypsy soup simmering in a pot.

Step 4 – Add 1 can (1 1/2 cups) of drained chickpeas, 3/4 diced sweet pepper, 1 cup of halved cherry tomatoes, and 1 tablespoon tamari and simmer on low for 10 more minutes.

Step 5 – Toss in a handful of fresh chopped basil or parsley, and serve hot with Focaccia bread, vegan cheddar biscuits, garlic knots, drop biscuits, jalapeno cornbread, or gluten-free socca.

Gypsy soup in a large soup pot being scooped out with a wooden ladel.

Pro Tips

  • Add all of the spices listed in the ingredient list. The spices in the broth are what make this soup so delicious, so don’t skimp on the spices.
  • Allow the soup to simmer for at least 20 minutes to combine the flavors. Don’t cook this soup too fast.
  • To make this soup heartier and more filling for my teenage boys, sometimes I add an additional cup of broth and 1 cup of small pasta like ditalini.

Storage and reheating

Refrigerate: Hippie soup will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: This sweet potato soup freezes well and can be stored in an airtight container in the freezer for up to 3 months. You can also freeze individual servings of the soup in souper cubes. Thaw overnight in the fridge before reheating.

Reheating: Reheat an individual bowl of soup in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

Two bowls of gypsy soup with a red and white tea towel next to them.

More vegan soup recipes

Hippie soup recipe

A pot of gypsy soup in a large blue soup pot.
Diet
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5 from 4 rating

Hippie Soup

Yield: 8 bowls
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Author: Monica Davis
A veggie packed sweet potato soup with garbanzo beans in a savory broth.
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Ingredients

Veggies to saute

  • 4 cups sweet potatoes, (diced)
  • 2 medium onions, (diced)
  • 2 cloves garlic, (minced)
  • 3 stalks celery
  • 4 tablespoon olive oil

Spices

  • 2 teaspoons paprika
  • 1 teaspooon turmeric
  • 1 dash cinnamon
  • 1 dash cayenne
  • 1 leaf bay leaf

Broth, beans, and veggies

  • 3 cups vegetable broth
  • 1 1/2 cups garbanzo beans
  • 1 medium red bell pepper
  • 1 cup cherry tomatoes, (or diced tomatoes)
  • 1 tablespoon tamari, (or soy sauce)
  • 1/4 cup fresh basil, chopped (or parsley)

Equipment

Instructions
 

  • Peel and dice the sweet potatoes into small cubes. Peel and dice 2 medium onions, mince 2 cloves of garlic, and chop about 3 stalks of celery.
  • Add the sweet potatoes, onion, garlic, and celery to 4 tablespoons of olive oil and saute on medium-low for 5 minutes.
  • Add 2 teaspoons paprika, 1 teaspoon turmeric, 1 teaspoon salt, a dash of cinnamon, a dash of cayenne, and 1 bay leaf to the pot and stir well.
  • Then add 3 cups of vegetable stock, cover, and simmer for 15 minutes.
  • Add 1 can (1 1/2 cups) of drained chickpeas, 3/4 diced sweet pepper, 1 cup of halved cherry tomatoes, and 1 tablespoon tamari and simmer on low for 10 more minutes.
  • Toss in a handful of fresh chopped basil or parsley, and serve hot with vegan bread or biscuits.

Notes

  • Add all of the spices listed in the ingredient list. The spices in the broth are what make this soup so delicious, so don’t skimp on the spices.
  • Allow the soup to simmer for at least 20 minutes to combine the flavors. Don’t cook this soup too fast.
  • To make this soup heartier and more filling for my teenage boys, sometimes I add an additional cup of broth and 1 cup of small pasta like ditalini.
Serving: 1bowl, Calories: 199kcal, Carbohydrates: 28g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 533mg, Potassium: 488mg, Fiber: 6g, Sugar: 8g, Vitamin A: 10508IU, Vitamin C: 28mg, Calcium: 55mg, Iron: 2mg
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