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!
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
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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.
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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