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Spicy Sweet Potato, Vegetable and Rice Soup Recipe

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4 from 10 reviews

A hearty and flavorful spicy sweet potato, vegetable, and rice soup that combines warming spices, fresh vegetables, and tender rice in a comforting broth. Perfect for a wholesome lunch or dinner, this soup is a delicious way to enjoy a nutritious, plant-based meal with a touch of heat and sweetness.

Ingredients

Vegetables and Aromatics

  • 1 onion, finely chopped
  • 1 tablespoon garlic, minced
  • 2 teaspoons grated ginger root
  • 2 sticks celery, finely chopped
  • 1 medium carrot, finely chopped
  • ½ red pepper, finely chopped
  • 300g (10.5oz) sweet potato, chopped
  • 1 handful freshly chopped parsley or coriander

Spices and Seasonings

  • 2 teaspoons paprika
  • ½ teaspoon red chilli flakes
  • Salt and black pepper, to taste

Other Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1.5 litres (6.25 cups) vegetable stock
  • ½ cup (90g) uncooked long grain rice

Instructions

  1. Heat the oil: Add the olive oil to a large saucepan over medium-high heat to warm it up for sautéing the aromatics.
  2. Sauté vegetables: Add the onion, garlic, ginger, celery, and carrot to the pan and cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
  3. Add spices and sweet potato: Stir in the tomato paste, paprika, red chilli flakes, and chopped sweet potato, ensuring all pieces are evenly coated with the spices and tomato paste for full flavor.
  4. Add liquids and bring to boil: Pour in the vegetable stock and balsamic vinegar. Increase the heat and bring the soup to a rolling boil.
  5. Simmer soup: Reduce the heat to low, cover the saucepan, and let the soup simmer gently for 45 minutes to allow the flavors to meld and the sweet potato to soften completely.
  6. Cook the rice: Add the uncooked long grain rice to the simmering soup, increase heat to medium, and cook uncovered until the rice is tender and cooked through, approximately 15-20 minutes.
  7. Season to taste: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavor.
  8. Add fresh herbs: Stir in the freshly chopped parsley or coriander to add freshness and garnish.
  9. Serve: Ladle the hot soup into bowls and enjoy immediately for a comforting meal.

Notes

  • This soup is naturally vegetarian and can be made vegan by ensuring the vegetable stock is free from animal products.
  • Adjust the level of red chilli flakes to your preferred heat tolerance.
  • For a thicker soup, reduce the amount of vegetable stock slightly or cook uncovered for longer.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • If you prefer a smoother texture, blend part or all of the soup before adding the rice.

Find it online: https://lauracooks.com/spicy-sweet-potato-vegetable-and-rice-soup-recipe/