Sweet Potato Brown Rice Soup with Thyme.

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:

• Stuffed Sweet Potatoes
• Sweet Potato Chickpea Curry
• Southwestern Sweet Potato Corn Bowls

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Recipe

Sweet Potato Brown Rice Soup with Thyme.

Kelly Roenicke

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

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American, Dairy Free, gluten free, vegan.

Servings 6

Calories 270 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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
• ▢ ¼ teaspoon pepper
• ▢ ½ teaspoon paprika
• ▢ ¾ teaspoon dried thyme
• ▢ 1 ½ cups cooked brown rice

For the toasted pecans:

• ▢ 1 cup pecan pieces
• ▢ 1 Tablespoon buttery spread
• ▢ ¾ teaspoon sugar
• ▢ ⅛ teaspoon salt

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Instructions

 

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.

Notes

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.

Nutrition

Calories: 270kcalCarbohydrates: 27gProtein: 3gFat: 17gSaturated Fat: 1gSodium: 1081mgPotassium: 285mgFiber: 4gSugar: 5gVitamin A: 6650IUVitamin C: 2.9mgCalcium: 39mgIron: 1.2mg

Keyword vegan comfort food

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