Sweet potato brown rice soup is a filling and delicious soup that’s sure to keep you warm this winter! This hearty soup is perfectly fragrant and comforting, and just right when served with gluten free crackers or bread.
I love to enjoy soup in the fall and winter. There are so many tasty soups that my family enjoys, from creamy dairy free tomato soup, to flavorful curried lentil potato soup. Making a variety of soups in the winter months helps me to avoid getting into a meal rut!
It’s easy to get stuck making the same recipes again and again, especially if you have dietary needs or food allergies. There’s no reason this has to be the case, though! There are so many amazing ingredients that you can use to make tasty recipes your family will love.
This vegan soup recipe takes simple pantry ingredients and combines them into a soup that’s wonderfully warming and delicious. Toasted nuts on top add crunch and flavor. If you can’t do nuts, go ahead and top this soup with pumpkin seeds or even croutons.
This is a great recipe to serve if you have a mixed crowd of meat eaters and vegetarians. Even though this recipe is vegan, it’s hearty enough that meat eaters will enjoy it as well!
Can I use something other than brown rice?
Yes, you can use white rice, or even quinoa in this soup. Either of those substitutions would work out well.
What can I use instead of sweet potatoes?
You can use regular potatoes, or carrots, or a different vegetable if you like. Try mushrooms, zucchini, or even butternut squash. You can be creative with this soup recipe!
More sweet potato recipes to try:
Disclosure: This post contains affiliate links.
Sweet Potato Brown Rice Soup with Thyme.
Cozy sweet potato brown rice soup is the perfect way to warm up on a snowy day!
For the soup:
For the toasted pecans:
- 1 cup pecan pieces
- 1 Tablespoon buttery spread
- ¾ teaspoon sugar
- ⅛ teaspoon salt
Make the toasted pecans:
Preheat oven to 350 degrees F. Place the pecans on a cookie sheet and roast until fragrant, about ten minutes.
Put the buttery spread in a glass bowl and microwave for 20 seconds to melt. Add the pecans and stir. Add the sugar and salt and stir again.
Place the pecans on a single layer on the cookie sheet to dry.
Make the soup:
Cook the garlic and onion with the olive oil in a large pot over medium heat, until softened, about five minutes.
Add the sweet potatoes and broth, raise heat to high, and bring to a boil.
Reduce heat to a simmer and cook until sweet potatoes are soft, about 30 minutes.
Mash the sweet potatoes slightly with a fork or potato masher. They should still be kind of chunky.
Add the spices and the cooked brown rice, stir.
Serve topped with the seasoned pecans.
Nutrition facts are for one bowl of soup topped with pecans.
Store leftover soup in the refrigerator. It should stay fresh for 3-4 days.