Description
A hearty and warming soup with sweet potato, plenty of vegetables, rice and a little chilli for a lovely kick, making it perfect for an easy lunch or light dinner.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 tablespoon garlic, minced
- 2 teaspoons grated ginger root
- 2 sticks celery, finely chopped
- 1 medium carrot, finely chopped
- 1/2 red pepper, finely chopped
- 300g (10.5oz) sweet potato, chopped
- 1/2 teaspoon red chilli flakes
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 teaspoons paprika
- Salt and black pepper, to taste
- 1.5 litres (6.25 cups) vegetable stock
- 1/2 cup (90g) uncooked long grain rice
- 1 handful freshly chopped parsley or coriander
Instructions
- Add the olive oil to a large saucepan over medium-high heat.
- Add the onion, garlic, ginger, celery and carrot and cook until softened.
- Add the tomato paste, paprika, chilli flakes and sweet potato and stir to evenly coat.
- Add the stock and balsamic vinegar. Bring to a boil, then reduce the heat.
- Cover and simmer for 45 minutes.
- Add the rice and simmer over medium heat until the rice is cooked.
- Taste and season with salt and black pepper.
- Stir in the freshly chopped parsley or coriander.
- Serve and enjoy.
Notes
- Dairy-free friendly.
- Gluten-free friendly when using gluten-free vegetable stock.
- Vegetarian friendly.
- Freezer friendly.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stove Top