Description
This Spicy Sweet Potato, Vegetable and Rice Soup combines sweet potatoes with vibrant vegetables, creating a cozy hug in a bowl perfect for chilly nights.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup rice (white or brown)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1–2 green chilies, chopped
- 4 cups vegetable broth
- 2 cups mixed vegetables (e.g., carrots, peas, spinach)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
- Stir in the chopped green chilies and diced sweet potatoes, cooking for about 5 minutes.
- Add the rice along with cumin and smoked paprika. Stir well to distribute the spices.
- Pour in the vegetable broth and turn up the heat until it comes to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes.
- Stir in the mixed vegetables during the last 5 minutes of cooking.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, ladling the soup into bowls.
Notes
This soup is perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months. Feel free to customize with any veggies you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg