It's no surprise I love soup, you will find quite a few different recipes here on Slimming Eats.
It's always a great meal for making up a batch off, you can tub up and then add some to your fridge or freezer and just heating up when needed.
Soups can be combination of anything really, but the best are usually vegetables and then some type of grain or protein or even both. As it makes it much more high satiety and you don't miss that buttered white bread that most of us become accustomed to dipping in our soup. Definitely a habit to nip in the bud, if you really want that bread and butter, you can have it, it just might take up you days worth of calories (or more sometimes).
The combination of the sweetness of the sweet potato and the spicy chilli in this soup is delicious made more bulky with the addition of some rice. It feels like a complete meal.
It is also gluten and dairy free and vegetarian friendly. Although some protein such as some shredded cooked chicken would be a great variation to add to this.
This is one I like to have a least one tub of made up and in my freezer.
Click here for more delicious soup recipes from Slimming Eats
Recipe Card
Spicy Sweet Potato, Vegetable and Rice Soup
This recipe is gluten free, dairy free, vegetarian and Weight Watchers friendly
WW Smart Points - 5
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 balmsamic vinegar bring to a boil and then reduce heat.
- Cover and simmer for 45 mins.
- Roughly blend with a hand blender, still
- Add the rice and simmer on medium heat until rice is cooked.
- 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.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 151Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 444mgCarbohydrates 28gFiber 5gSugar 7gProtein 3g
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.