This Pasta Soup with Sweet Potato and Peas is a great recipe for fall. This filling soup is full of fiber, low in fat, and is a quick-and-easy go-to meal!
In a large pot over high heat, add olive oil.
When the pan and the oil are hot, turn the heat down to medium and add the onions and garlic.
Sauté until onions are translucent. Add red pepper and sweet potato. Cook for about 5 minutes.
Add broth and bring it to a boil. Add brown rice pasta. Cover and cook according to the package instructions.
Add peas, cayenne pepper, salt, and pepper and cook for 4 minutes more.
Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.
gluten-free, healthy, lunch, soup, vegan, vegetarian
Nutrition InformationAmount per serving (1/4) — Calories: 209, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 330mg, Potassium: 408mg, Carbohydrates: 31g, Fiber: 5g, Sugar: 8g, Protein: 5g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
This post contains affiliate links. For more information, please visit my disclosure page here.