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.

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!

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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!

More soup recipes to enjoy

Root vegetable soup

Sweet potato and corn chowder

Quinoa vegetable soup

Butternut squash and coconut soup

Celery soup

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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

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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

  

1x2x3x

• 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!