Moosewood’s Gypsy Soup

Moosewood's Gypsy Soup

There are some recipes I ate as a kid that just don’t hold up as well anymore. Whether it’s that my tastebuds have changed, my learned knowledge for seasoning makes them seem bland, or that pasta isn’t always synonymous with perfection anymore, I could name a few of these meals.

This soup isn’t one of them. Since I was little, it’s been an annual autumn meal and remains a favorite to this day. Something about its combination of spices, herbs and seasonal veggies make it to be what I consider one of the best soup recipes out there. And I say this amidst prime-time season for creamy butternut squash, lentil, and the million of other options coming into abundance right now.

This “Gypsy Soup” from Moosewood simply kills it.

Moosewood's Gypsy Soup

Moosewood is a vegetarian restaurant up in Ithaca New York that’s been firing food since the 1970s. They’ve cultivated quite an abundance of cookbooks under their name, including the hand-written original where this recipe comes from.

You may wish to consider doubling the recipe. It’s an easy one to eat all week, or for freezing and pulling out on nights where you just need something warm.

Moosewood's Gypsy Soup

Serve alongside fresh-out-of-the-oven cornbread, or a warm, crusty bread. You could also pour it over a nutty grain, like millet.

Moosewood's Gypsy Soup

Yield: 4 servings


  • -3-4 Tbsp. olive oil
  • -2 cups chopped onion
  • -2 cloves crushed garlic
  • -2 cups chopped, peeled sweet potatoes or winter squash (I like to do a cup of each)
  • -1/2 cup chopped celery
  • -1 cup chopped, fresh tomatoes (or substitute 1 can of tomatoes)
  • -3/4 cup chopped sweet bell pepper
  • -1 1/2 cups cooked chickpeas
  • -3 cups stock or water
  • -2 tsp. paprika
  • -1 tsp. turmeric
  • -1 tsp. basil
  • -1 tsp. salt
  • -Dash of cinnamon
  • -Dash of cayenne
  • -1 bay leaf
  • -1 Tbs. tamari


  1. In a large saucepan saute onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as tender as you like them.
  2. Check salt. Add tamari if it could use a little more. Serve alongside cornbread or a crusty harvest bread.

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  • Reply
    Cara's Healthy Cravings
    October 18, 2015 at 10:17 pm

    You can always count in Moosewood for a good soup recipe, eh?!
    This looks quite delish, I love the seasonings.

    • Reply
      Grace @FoodFitnessFreshAir
      October 19, 2015 at 9:04 am

      Agreed! Moosewood has some great comforting classics.

    • Reply
      April 26, 2018 at 9:11 pm

      The original cookbooks are the best!

  • Reply
    October 21, 2015 at 11:57 am

    Love the little fox plate:)

  • Reply
    Free Orthodox Menu Plan Lenten Meal Planning Made Simple! - The Enduring Home
    February 29, 2016 at 6:10 pm

    […]  fast – Gypsy Vegetable Soup […]

  • Reply
    January 13, 2017 at 12:15 am

    This has been a go to for me for the last two years. It’s by far my favorite soup. It’s perfect.

  • Reply
    April 26, 2018 at 10:06 pm


  • Reply
    November 29, 2018 at 3:59 pm

    My favotite soup recipe!! If I don’t have chickpeas, I use about 3/4 to 1 cup of those tiny red lentils. They are delicious in this recipe, too.

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