Sweet Potato Brown Rice Soup with Thyme.

Sweet potato brown rice soup is a hearty and tasty meal that’s so easy to prepare. You’ll love this gluten free soup recipe.

How was your weekend? Our weekend was  cold and snowy. I know, what a shock! Winter is still going strong over here. And Groundhog Day was yesterday, and I didn’t even here if he saw his shadow or not, any idea?

I’m just happy it’s February, though. I feel like, okay, February is a short month, and then we hit March. Once it’s March, there are usually at least a couple of fifty degree days, and you kind of start to have some hope again. It seems possible that you will not be living in an Arctic Vortex forever. :)

Anyway, since my weekend activities always seem to include making soup, I decided to be inventive and make a new sweet potato brown rice soup recipe. It was so, so good! I love when that happens.

And it’s really filling, too! The brown rice plus the sweet potatoes make a very flavorful and hearty soup, and the crunchy pecans on top add a nice contrast. The pecans were Darryl’s favorite part!

This brown rice sweet potato soup is the perfect way to warm up on a snowy day.

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Sweet Potato Brown Rice Soup with Thyme

Cozy sweet potato brown rice soup is the perfect way to warm up on a snowy day!

Course Soup

Cuisine Dairy Free, gluten free, vegan.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Calories 270 kcal

Author Kelly Roenicke

Ingredients

For the soup:

• 1 small onion chopped
• 2 garlic cloves chopped
• 2 large sweet potatoes peeled and diced
• 1 Tablespoon extra virgin olive oil
• 32 ounces vegetable broth
• 1 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika
• 3/4 teaspoon dried thyme
• 1 1/2 cups cooked brown rice

For the toasted pecans:

• 1 cup pecan pieces
• 1 Tablespoon buttery spread
• 3/4 teaspoon sugar
• 1/8 teaspoon salt

Instructions

Make the toasted pecans:

1. Preheat oven to 350 degrees. Place the pecans on a cookie sheet and roast until fragrant, about ten minutes.
2. 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.
3. Place the pecans on a single layer on the cookie sheet to dry.

Make the soup:

1. Cook the garlic and onion with the olive oil in a large pot over medium heat, until softened, about five minutes.
2. Add the sweet potatoes and broth, raise heat to high, and bring to a boil.
3. Reduce heat to a simmer and cook until sweet potatoes are soft, about 30 minutes.
4. Mash the sweet potatoes slightly with a fork or potato masher. They should still be kind of chunky.
5. Add the spices and the cooked brown rice, stir.
6. Serve topped with the seasoned pecans.

Nutrition Facts

Sweet Potato Brown Rice Soup with Thyme

Amount Per Serving

Calories 270 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 1g6%

Sodium 1081mg47%

Potassium 285mg8%

Carbohydrates 27g9%

Fiber 4g17%

Sugar 5g6%

Protein 3g6%

Vitamin A 6650IU133%

Vitamin C 2.9mg4%

Calcium 39mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

This sweet potato brown rice soup is:

• vegan, gluten free, and dairy free
• healthy and delicious
• a great way to enjoy sweet potatoes

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