No matter how you celebrate, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan.
Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium-low heat until the leeks are limp, about 8 minutes.
Add the potatoes, carrots, celery, mushrooms, stock, paprika, and cumin; stir together. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 25 minutes.
Add the turnips and tomatoes. Season with salt and pepper, and simmer 10 minutes longer.
Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with 3 to 4 matzo balls each bowl.