Ingredients
Scale
- 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
- 1/2 teaspoon of red chilli flakes
- 2 tablespoons of tomato paste
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of paprika
- salt and black pepper
- 1.5 litres (6.25 cups) of vegetable stock
- ½ cup (90g) of uncooked long grain rice
- 1 handful of freshly chopped parsley or coriander
Instructions
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the onion, garlic, ginger, celery, and carrot. Cook until softened.
- Stir in the tomato paste, paprika, chilli flakes, and sweet potato, ensuring everything is coated evenly.
- Pour in the vegetable stock and balsamic vinegar, bring to a boil, then reduce the heat.
- Cover and let it simmer for 45 minutes.
- Add the uncooked rice and continue simmering on medium heat until the rice is cooked through.
- Taste the soup and season with salt and black pepper as needed.
- Stir in the freshly chopped parsley or coriander before serving.
- Serve and enjoy your delicious soup!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added spiciness, increase the amount of red chilli flakes.
Store leftovers in an airtight container in the fridge for up to 3 days.
This soup freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg