Description
A warming and hearty spicy sweet potato, vegetable, and rice soup that combines tender vegetables, aromatic spices, and fluffy rice in a flavorful vegetable stock base. Perfect for a nutritious and comforting meal, this soup highlights the natural sweetness of sweet potatoes balanced with a spicy kick from red chilli flakes and paprika.
Ingredients
Vegetables and Aromatics
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 1 tablespoon garlic, minced
- 2 teaspoons of grated ginger root
- 2 sticks of celery, finely chopped
- 1 medium carrot, finely chopped
- ½ red pepper, finely chopped
- 300g (10.5oz) of sweet potato, chopped
Spices and Flavorings
- ½ teaspoon of red chilli flakes
- 2 tablespoons of tomato paste
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of paprika
- Salt and black pepper, to taste
Liquids and Grains
- 1.5 litres (6.25 cups) of vegetable stock
- ½ cup (90g) of uncooked long grain rice
Garnish
- 1 handful of freshly chopped parsley or coriander
Instructions
- Heat the oil: Add the olive oil to a large saucepan over medium-high heat to warm it up, preparing the base for sautéing the vegetables.
- Sauté aromatics and vegetables: Add the chopped onion, minced garlic, grated ginger, celery, and carrot to the pan. Cook together until they soften and become fragrant, which will take about 5–7 minutes.
- Add spices and sweet potato: Stir in the tomato paste, paprika, red chilli flakes, and chopped sweet potato, coating all the vegetables evenly to build the soup’s depth of flavor.
- Add stock and vinegar: Pour in the vegetable stock and add the balsamic vinegar. Bring the mixture to a boil, then reduce the heat to low for gentle simmering.
- Simmer the soup: Cover the saucepan and let the soup simmer gently for 45 minutes, allowing the sweet potato and vegetables to become tender and flavors to meld.
- Cook the rice: Add the uncooked rice to the pot. Continue simmering on medium heat, uncovered or partially covered, until the rice is fully cooked, about 15 minutes.
- Season the soup: Taste the soup and adjust seasoning with salt and black pepper according to your preference.
- Add fresh herbs: Stir in the freshly chopped parsley or coriander, adding a fresh, bright finish to the soup before serving.
- Serve and enjoy: Ladle the soup into bowls and serve hot for a comforting and flavorful meal.
Notes
- For a thicker soup, reduce some of the stock or mash a portion of the sweet potato before adding the rice.
- Adjust the amount of red chilli flakes according to your heat preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated well.
- Use brown rice instead of white rice for added fiber, though cooking time may increase.
- Swap parsley for coriander to vary the flavor profile based on your mood or preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, International
