Gypsy Soup


2 tbsp olive oil
2 large yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 large sweet potatoes, peeled and diced
½ cup tomato sauce
2 tsp paprika
1 tsp turmeric
1 tsp dried basil
a dash of cinnamon
a dash of cayenne
4 cups vegetable broth
1 can chick peas, drained and rinsed
2 cups chopped baby spinach
1 tsp low sodium tamari sauce


In a soup pot or large saucepan, heat the olive oil over medium high heat and sauté onion, garlic and celery for about 5 minutes, stirring occasionally. Add sweet potato and sauté 3-4 more minutes.

Add seasonings, tomato sauce, broth, chickpeas and spinach. Bring to a boil and simmer on low heat for 25 minutes until sweet potatoes are tender. Taste halfway through and adjust seasonings if needed.

Stir in tamari sauce and serve immediately with wholegrain bread.