Description
This Spicy Sweet Potato Vegetable Rice Soup is a hearty, comforting one-pot meal packed with tender sweet potatoes, colorful vegetables, fluffy rice, and warming spices. Made with simple ingredients like garlic, ginger, paprika, and vegetable broth, this easy vegan soup is perfect for cozy dinners, healthy lunches, and meal prep. Delicious, budget-friendly, and full of flavor!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 tablespoon minced garlic
- 2 teaspoons freshly grated ginger
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- ½ red bell pepper, finely chopped
- 300g (10.5 oz) sweet potato, chopped
- ½ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 teaspoons paprika
- Salt and black pepper, to taste
- 1.5 liters (6¼ cups) vegetable stock
- ½ cup (90g) uncooked long-grain rice
- 1 handful fresh parsley or cilantro, chopped
Instructions
- Heat the Oil: Heat olive oil in a large saucepan or Dutch oven over medium-high heat.
- Sauté the Vegetables: Add the chopped onion, garlic, ginger, celery, and carrot. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add Spices and Sweet Potatoes: Stir in the tomato paste, paprika, chili flakes, and chopped sweet potatoes. Cook for 1 minute, stirring to coat the vegetables evenly.
- Pour in the Broth: Add the vegetable stock and balsamic vinegar. Stir well and bring to a boil.
- Simmer the Soup: Reduce the heat, cover, and simmer gently for 45 minutes, or until the sweet potatoes are tender.
- Cook the Rice: Add the uncooked long-grain rice and simmer for another 15–20 minutes, stirring occasionally, until the rice is fully cooked. Add extra broth or water if needed.
- Season to Taste: Add salt and freshly ground black pepper according to your preference.
- Add Fresh Herbs: Stir in the freshly chopped parsley or cilantro.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with extra fresh herbs if desired. Serve with crusty bread for a comforting meal.
Notes
- Spice Level: Reduce chili flakes to ¼ teaspoon for a milder soup, or increase them for extra heat.
- Rice Options: Long-grain white rice works best. Brown rice can be substituted but requires additional cooking time.
- Extra Protein: Add chickpeas, white beans, or lentils for a more filling meal.
- Creamier Texture: Mash a few cooked sweet potato pieces into the broth to naturally thicken the soup.
- Consistency: Add extra vegetable broth or water if the rice absorbs too much liquid.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze in airtight freezer-safe containers for up to 2–3 months for best quality. Rice may soften after thawing.
- Reheating: Reheat thoroughly on the stovetop, adding a splash of vegetable broth if necessary.
- Serving Suggestion: Serve with toasted sourdough, crusty bread, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Stovetop, One-Pot
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 175 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg