Vegan Stuffed Pepper Soup
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 easily be frozen. Serves 2-3.
Servings: 2 servings
Calories: 393kcal
Ingredients
- 1 tablespoon olive oil
- 1-2 garlic cloves minced or finely diced
- ½ white onion finely chopped
- 2 red bell peppers diced, or various coloured peppers
- 1 medium sweet potato diced
- ½ cup rice (uncooked quantity)
- 1 teaspoon sweet paprika
- 1 teaspoon dried mixed herbs
- 2.5 cups vegetable stock
- 1 teaspoon white distilled vinegar optional
- pinch salt to taste
- pinch black pepper to taste, optional
- fresh herbs to garnish
Instructions
- Cook your rice according to packet instructions. Set aside once cooked through.
- In a large pot, gently fry the onion and garlic in the olive oil on a low heat for 4-5 minutes until softened.
- Add in the vegetables, herbs and spices and cook for a further 5-6 minutes, stirring occasionally.
- Pour in the vegetable stock and bring it to a boil, then reduce the heat. Cook for 20 minutes or until the sweet potato is fork tender.
- Add the cooked rice back to the pot.
- 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. Cook for a further 4-5 minutes.
- Ladle into your bowls, season to taste and sprinkle over some fresh herbs and serve immediately. Enjoy!
Notes
- Dice the vegetables into fairly small pieces. The majority won't be blended, so will stay the same size once cooked.
- I suggest using plain rice you cook yourself rather than a pre-cooked rice that is flavoured.
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- black pepper, which is optional
- vegetable stock will vary depending on the brand and ingredients.
- white distilled vinegar scores 0, with a note, 'Low histamine, but not free from histamine. Use sparingly. Check for intolerated additives'.
- check the mixed herbs to make sure they are suitable.
Nutrition
Calories: 393kcal | Carbohydrates: 75g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1247mg | Potassium: 767mg | Fiber: 8g | Sugar: 14g | Vitamin A: 20893IU | Vitamin C: 158mg | Calcium: 83mg | Iron: 2mg