Description
This Spicy Sweet Potato Vegetable and Rice Soup is a hearty, comforting one-pot meal filled with tender sweet potatoes, colorful vegetables, long-grain rice, ginger, garlic, and warming spices. A touch of balsamic vinegar balances the natural sweetness, while red chili flakes add a gentle kick. Finish with fresh parsley or cilantro for an easy, flavorful lunch or cozy weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 tablespoon garlic, minced
- 2 teaspoons fresh ginger root, grated
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- ½ red bell pepper, finely chopped
- 10.5 ounces (300g) sweet potato, peeled and chopped
- ½ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 teaspoons paprika
- Salt, to taste
- Black pepper, to taste
- 6.25 cups (1.5 liters) vegetable stock
- ½ cup (90g) uncooked long-grain rice
- 1 handful fresh parsley or cilantro, chopped
Instructions
- Heat the olive oil in a large saucepan or soup pot over medium-high heat.
- Add the onion, garlic, ginger, celery, and carrot. Cook, stirring occasionally, until the vegetables begin to soften.
- Add the tomato paste, paprika, red chili flakes, and chopped sweet potato. Stir well until the vegetables are evenly coated with the tomato paste and spices.
- Pour in the vegetable stock and balsamic vinegar. Stir and bring the soup to a boil.
- Reduce the heat, cover the pot, and simmer for 45 minutes, or until the vegetables and sweet potato are tender.
- Stir in the uncooked long-grain rice. Continue simmering over medium heat until the rice is tender and fully cooked, stirring occasionally.
- Taste the soup and season with salt and black pepper as needed.
- Stir in the freshly chopped parsley or cilantro just before serving.
- Ladle into bowls and serve warm. Enjoy!
Notes
- Adjust the spice: Use fewer chili flakes for a milder soup or add a little more if you enjoy extra heat.
- Watch the rice: Cooking time will vary slightly depending on the type and brand of long-grain rice.
- Adjust the consistency: Rice absorbs broth as it cooks and continues absorbing liquid during storage. Add extra vegetable stock or water if the soup becomes too thick.
- Choose your herbs: Parsley provides a mild, fresh finish, while cilantro adds a brighter flavor.
- Meal prep: Store cooled leftovers in an airtight container in the refrigerator. Add a splash of stock when reheating if necessary.
- Vegan/vegetarian: Use a vegetable stock that meets your dietary requirements.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: International / American-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg