• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About me
  • Shop
  • Subscribe

Throughthefibrofog

menu icon
go to homepage
  • Recipes
  • About me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Lunch

    Published: Oct 30, 2020 · Modified: Feb 6, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Vegan stuffed pepper soup

    This vegan stuffed pepper soup is the warming and cosy soup that you need in the fall and winter months! It's a twist on the usual stuffed pepper soup as it is made without tomatoes. Instead, we use flavourful bell peppers, rice, herbs and sweet potato making it feel almost like a pepper stew rather than a soup.

    bowl of vegan stuffed pepper soup on a blue and white tea towel.

    Soups are always a hit in the colder months in my home. If you would love a cosy lunch, then perhaps you would also like to see my butternut squash and apple soup and broccoli and cauliflower soup. Both easy to make and delicious!

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.

    What is stuffed pepper soup?

    I've been seeing stuffed pepper soups on my Pinterest feed for a while and was intrigued. Initially I thought that there was actual stuffed peppers in the soup so was rather confused - how did that work?! I had weird visions of trying to stuff a pepper, roast it and then somehow dunk it in soup . . .

    Well, of course it's actually a sort-of unstuffed pepper soup, and it's perfect for an easy fall or winter dinner. Traditional versions of this soup usually have ground beef, but I wanted to do a vegan stuffed pepper soup so as to mix it up and get a few more veggies in!

    Ingredients

    For this vegan bell pepper soup, or perhaps an unstuffed pepper soup if you prefer(!), you need mostly pantry staples and fresh vegetables:

    • Olive oil, onion and garlic - the traditional way to start the flavours of soup.
    • Bell pepper and sweet potato - the key vegetables, and we use sweet potato in this soup rather than tomatoes.
    • Rice - this gives a nice hearty feeling to the soup and makes it suitable as a light dinner as well as a lunch recipe.
    • Sweet paprika, thyme and oregano - to flavour the soup and give such a good colour too!
    • Vegetable broth - use homemade or store-bought.
    • Distilled white vinegar - optional, but gives a nice tang to the soup.
    • Salt and pepper - to season.

    Make sure to see the recipe card below for the full list of ingredients and their quantities!

    Step by step instructions

    STEP 1: Cook the rice according to packet instructions.

    STEP 2: In a large pan, gently fry the onion and garlic in the olive oil on a low heat until softened. Add in the vegetables and spices and cook for a further 5-6 minutes. Pour in the broth and bring it to a boil, then reduce the heat. Cook for around 20 minutes.

    STEP 3: Using a ladle, take out about a third of the mixture and blend in a food processor. Pour back into the soup, add the vinegar if using and stir well. Add in the rice and cook for a further 4-5 minutes.

    STEP 4: Ladle into your bowls and enjoy!

    view of half a bowl of soup on a blue and white tea towel.

    More soup recipes to enjoy

    Root vegetable soup

    Sweet potato and corn chowder

    Quinoa vegetable soup

    Butternut squash and coconut soup

    Celery soup

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    white bowl of vegan stuffed pepper soup.

    Vegan stuffed pepper soup

    Claire
    This vegan stuffed pepper soup is so warming, cosy and hearty and perfect for a fall or winter dinner meal. It's gluten-free and low histamine, and can be easily frozen. Simply add more water or broth if needed when reheating. Serves 2 with generous portions.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Appetizer, Dinner, Lunch, Main Dish
    Cuisine American, British
    Servings 2 servings

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 garlic clove optional, finely chopped
    • ¼ white onion finely chopped
    • 1 red bell pepper sliced, or various coloured peppers
    • 2 cups sweet potato diced into 1 inch pieces
    • ½ cup rice
    • 1 teaspoon sweet paprika
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • 400 mls vegetable broth
    • 1 teaspoon white distilled vinegar optional
    • pinch salt to taste
    • pinch black pepper to taste, optional
    • fresh herbs as a garnish

    Instructions
     

    • Begin by making your rice according to packet instructions.
    • In a large pan, gently fry the onion and garlic in the olive oil on a low heat for 4-5 minutes until softened. Add in the vegetables and spices and cook for a further 5-6 minutes. Pour in the broth and bring it to a boil, then reduce the heat. Cook for around 20 minutes.
    • Using a ladle, take out about a third of the mixture and blend in a food processor or Nutribullet. Pour back into the soup, add the vinegar if using and stir well. Add in the rice and cook for a further 4-5 minutes.
    • Transfer to your bowls, season to taste and sprinkle over some fresh herbs and serve immediately. Enjoy!

    Notes

    Adjust the amount of broth according to the consistency of soup you prefer.
    This version has a fair amount of rice to make it hearty, reduce if you prefer a lighter style soup.
     

    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

    All ingredients score 0 on the SIGHI list, with the exception of:
    • garlic, which scores 1.
    • black pepper, which is optional
    • vegetable stock will vary depending on the brand and ingredients.
     

    UK Amazon product links

    All links above are US links, for my UK readers:
    Heinz white distilled vinegar
    Szeged sweet paprika
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Pin
    Share
    « What is painsomnia? And why it isn't always only about pain
    Creamy tahini broccoli pasta »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

    Popular recipes

    • Ginger beer (yeast free)
    • Spiced poached pears (without wine)
    • Rosemary chicken fillets (pan fried)
    • Apple and pear smoothie

    Recent Recipes

    • Turmeric turkey breast fillets
    • Cucumber mint mocktail
    • Low histamine teas (and coffee alternatives)
    • Whipped ricotta crostini

    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

    Footer

    ↑ back to top

    About

    • About Me
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    Copyright © 2022 Through The Fibro Fog

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT