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–+ servings
Hearty Vegetable Rice Soup

Hearty Vegetable Rice Soup that's Comfort in a Bowl

A nutritious and comforting hearty vegetable rice soup packed with flavors, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 238
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Essential fat for sautéing.
  • 1 medium Onion Adds sweetness and depth.
  • 3 cloves Garlic Minced; fresh is best.
  • 1 tablespoon Fresh Ginger Grated; provides warmth.
  • 2 stalks Celery Diced; contributes crunch.
  • 2 medium Carrots Chopped; adds natural sweetness.
For the Main Ingredients
  • 1 medium Red Pepper Chopped; offers sweetness.
  • 2 cups Sweet Potato Diced; brings creaminess.
  • 1 teaspoon Red Chilli Flakes Adjust according to heat preference.
  • 2 tablespoons Tomato Paste Adds richness.
  • 2 tablespoons Balsamic Vinegar Balances the soup's flavors.
  • 1 teaspoon Paprika Delivers mild smoky flavor.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Black Pepper Essential seasoning.
  • 6 cups Vegetable Stock Forms the soup's base.
  • 1 cup Long Grain Rice Provides heartiness.
For Garnishing
  • 1 handful Fresh Parsley or Cilantro Adds freshness.

Equipment

  • large saucepan

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat for 1-2 minutes.
  2. Sauté 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger for 5-7 minutes.
  3. Add 2 diced celery stalks, 2 chopped carrots, and 1 chopped red pepper; stir and cook for another 5 minutes.
  4. Mix in 2 cups of diced sweet potato, 2 tablespoons of tomato paste, 1 teaspoon of paprika, and 1 teaspoon of red chili flakes for 2-3 minutes.
  5. Pour in 6 cups of vegetable stock and 2 tablespoons of balsamic vinegar; bring to boil.
  6. Reduce heat to low, cover, and let simmer for 45 minutes.
  7. Add 1 cup of long-grain rice; cover and simmer for an additional 15-20 minutes.
  8. Season with salt and black pepper to taste; start with 1 teaspoon each.
  9. Stir in a handful of freshly chopped parsley or cilantro right before serving.
  10. Ladle soup into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 238kcalCarbohydrates: 40gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 300IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This soup is versatile, allowing ingredient swaps based on what you have on hand.

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