This spicy sweet potato vegetable rice soup has a lovely balance of flavours, with the natural sweetness of the sweet potato, a little heat from the chilli and plenty of added vegetables. The rice makes it feel much more like a proper meal than just a light bowl of soup, so it's perfect when you want something satisfying.
It's no surprise I love soup, and you'll find quite a few different soup recipes here on Slimming Eats. They're always great for making up a batch ahead of time, so you can portion some up for the fridge or freezer and just heat it up whenever needed. This one is filling, packed with goodness and ideal for an easy lunch or dinner.
Calories in Spicy Sweet Potato, Vegetable and Rice Soup
This recipe serves 4 and is 238 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Olive oil: For sautéing the vegetables and helping build the base flavour of the soup.
- Vegetables :Onion, garlic, ginger, celery, carrot and red pepper all add plenty of flavour, colour and goodness to the soup, creating a really tasty base.
- Sweet potato: The star of the soup, adding natural sweetness and a soft hearty texture that works perfectly with the spices.
- Seasonings: Red chilli flakes, tomato paste, balsamic vinegar, paprika, salt and black pepper all work together to add warmth, depth and a little kick, while balancing the sweetness of the sweet potato.
- Vegetable stock :Forms the base of the soup and brings everything together.
- Long grain rice: Makes the soup more filling and helps turn it into a proper satisfying meal.
- Fresh parsley or coriander: Added at the end for a fresh finish and a pop of colour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This soup is really easy to adapt with what you have on hand. Butternut squash is a great swap for the sweet potato, or you could use regular potato for a less sweet flavour. You can also add extra carrot or pepper, or stir through some spinach or kale at the end.
If you don't want to use rice, orzo or another small pasta works well, or you can leave it out altogether for a lighter soup. For added protein, beans or chickpeas are a great option, or you can make it more substantial with some cooked shredded chicken or sliced or crumbled sausages. You can also adjust the chilli to suit your taste, or stir in a little reduced fat single cream, half and half or coconut milk for a creamier finish.
What to Serve with this Soup
This soup is hearty enough to serve on its own, but a few simple additions can round out the meal beautifully.
A small crusty ciabatta or warm baguette is ideal for dipping into the rich broth. Garlic bread or focaccia would also pair well if you want something a little more filling or even a grilled cheese sandwich using your favourite low calorie bread could pair well with this to make a more filling meal for the family.
To finish, a sprinkle of fresh parsley, cilantro and grated parmesan over the soup just before serving adds extra flavour and makes it feel that little bit more special.
Storing, Freezing and Reheating
Storing - Store leftovers in an airtight container in the fridge for up to 3 days. As the soup sits, the rice will continue to soak up some of the broth, so don't be surprised if it thickens up.
Freezing - This soup can be frozen, but just keep in mind that the rice may soften a little once defrosted. Leave it to cool completely, then freeze in suitable containers for up to 3 months.
Reheating - Reheat in a saucepan over a medium heat or in the microwave until piping hot. You will likely need to add a splash of extra stock or water when reheating, as the rice can absorb more of the broth as it sits.
More Soup Recipes
Love soup recipes? Check out some more of the featured soup recipes on Slimming Eats:
See more Soup Recipes →
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Recipe Card
Spicy Sweet Potato, Vegetable and Rice Soup
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 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
- ½ 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
- Add the olive oil to a large saucepan over a medium high heat.
- Add the onion, garlic, ginger, celery, 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 and then reduce heat.
- Cover and simmer for 45 mins.
- Add the rice and simmer on medium heat until rice is cooked.
- Taste and season with salt and black pepper
- Stir in the freshly chopped parsley or coriander
- Serve and enjoy!!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Gluten Free Friendly - use gluten free stock
- Vegetarian Friendly
- ❄️ Freezer Friendly - - see freezing and reheating section.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 238Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 444mgCarbohydrates 46gFiber 4gSugar 7gProtein 5g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Sophie says
This was great, had no fresh chilli so used a pinch of chilli flakes and a 1/4 teaspoon of chilli powder.
How long would you keep this in the fridge for?
Shevy (Slimming Eats) says
Hi Sophie - It should keep for up to 4 days 🙂
Rebecca says
I'm currently cooking this as I type, it smells AMAZING! I can't wait to eat it.
How long will it last in a deep freezer? and also, what are your suggestions for reheating? Temperature and what not.
Thankyou
Shevy (Slimming Eats) says
Hi Rebecca, it's a really delicious soup. Soup will generally keep about 3-4 months in the freezer. To reheat, I remove the tub from the freezer a day before I want it and allow it to defrost fully in the fridge. You can then either reheat in a saucepan or add to a bowl and cover with a lid and heat. Make sure it is hot throughout before serving. Hope that helps 🙂
Sharon says
Love your recipes! When I freeze food I is good ziplock bags. When I defrost soup the liquid seeps out. Is this happening to anyone else? I think I am going to change to freezer containers.
Shevy (Slimming Eats) says
I've recently switched to using glass lock containers for freezing as they are much more sturdy and can be placed in the oven.