This spicy vegetable soup with potatoes is an easy vegetable soup made with corn, potatoes, onions, celery, tomatoes, carrots, ginger, garlic, and spicy pepper.
This recipe was given to me by my friend and neighbor, Rukeya. She made a pot of this soup and brought it over with some whole wheat steamed bread.
Ingredients
- Carrots: Peel and chop the carrots into chunks.
- Onions: White onion, brown onion, sweet onion, or red onion are all suitable for this recipe.
- Celery: I chop the celery into similar-sized chunks as the carrots because they cook about the same amount of time.
- Sweet Corn: I buy the corn on the cob and then slice the corn into pinwheels. It really makes this soup fun to eat.
- White Potatoes and Sweet Potatoes: Peel and chop the potatoes. I don't recommend using purple potatoes because they will turn the soup purple.
- Tomatoes: Any type of tomato will work for this recipe.
- For flavor: Garlic, ginger, and spicy pepper.
- Water or Vegetable Stock: I use water or water and a bouillon cube for this recipe. The soup broth is amazing after getting infused with spicy pepper, garlic, ginger, and onions. Vegetable stock or chicken stock is also suitable.
📋 Recipe
Spicy Vegetable Soup with Potatoes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
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Servings
This spicy vegetable soup with potatoes will leave you feeling full and satisfied. Jam-packed with nutrients, this soup takes 30 minutes to make.
Ingredients
- 2 ear of corn
- 3 carrots
- 1 large onion
- 8 garlic cloves
- 3 tablespoon sliced fresh ginger
- 1 lb sweet potatoes
- 1 lb golden potatoes
- 4 stalks of celery
- 2 medium tomatoes
- 2 tablespoons olive oil
- crushed chili pepper to the desired level of spiciness
- salt and pepper to taste
- 1 chicken bouillon cube
- 8 cups water
Instructions
- Slice onions long ways. Slice garlic cloves. Peel and slice ginger.
- Peel and chop sweet potatoes and golden potatoes. Peel and chop carrots. Chop celery. Slice corn on the cob into mini pinwheels. Chop tomatoes into large chunks.
- On medium-high heat, add olive oil to a large pot. Add onions, garlic, and ginger and cook for about 2 to 3 minutes. Add spicy chili pepper and cook for 15 seconds.
- Add water to the pot and turn the heat up to high. Add the bouillon cube.
- Add the carrots, celery, and tomatoes. Cover with a lid. Bring to a boil for about 10 minutes.
- Add the sweet potatoes, golden potatoes, and corn. Continue cooking on high for about 20 minutes, or until vegetables are all completely cooked.
- Add salt and pepper to taste.
Nutrition
Serving: 2 .5 cups | Calories: 239 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 2 mg | Sodium: 96 mg | Fiber: 6 g | Sugar: 7 g
Laura says
Yum, yum, yummy! Didn't have fresh tomatoes, corn, ginger, or chili peppers, so used canned diced tomatoes, canned corn, dried ginger powder, and dried red pepper flakes. Didn't have sweet potatoes so left them out. Used vegetable stock instead of water & bouillon cube. One of the most flavorful veg soup recipes I've tried! May just have to make it again tomorrow!
Lily says
Thank you so much for the comment, and the notes of the substitutions you made! It’s one of my favorite veggie soups too!
Canada says
Woooow this was spicy. I think my chili peppers were too hot. I liked the chili flavor but need an alternative to the spice
Lily says
I guess you might need to find some large dried chilis that aren't as hot. I think I used dried chipotle peppers the last time I made it and it was flavorful but not too spicy.