Cozy At Home Spicy Any-Veggie Soup

by Angela (Oh She Glows) on April 25, 2020

Hi everyone! It has been so hard to find the right words for this post as my heart is breaking for the world right now. I hope you are all staying safe and doing well. How are you doing? I’m wishing you all love and strength to get through whatever challenges may be coming your way during this pandemic. We’re about to start our 7th week of “sheltering at home” and are all doing well & taking things one day at a time. 

A gift from my heart 

We’ve been trying to do our part by helping the community in various ways, but I also want to do a little something personal for some of my blog readers who are working on the frontlines and in essential services during this pandemic. This idea is a small way for me to connect with you and say thank you for all that you’re doing! So that said, I’d like to mail a signed and personalized copy of my brand new cookbook (my very first hardcover….eek!), along with an Oh She Glows Recipe App download, to 15 frontline and essential workers located in Canada or the US. These gifts will be sent out as soon as my book launches early this fall. Side note: I almost nixed this idea because I worried there would be hard feelings if I couldn’t send one to everyone who reaches out (I will likely have a lot more than 15 emails), but I hope you’ll understand that even though I can’t send you all one, I’d still like to do this to bring a smile to some of your faces during this difficult time. (And I’ll be doing more cookbook giveaways for the entire OSG community in the late summer and fall, too, so there will be other opportunities coming up.) You can nominate yourself or someone you know. Please send a brief email along with your city, and province or state (or your nominee’s story and location) to [email protected] by May 1, 2020. We’ll select 15 frontline and essential heroes and I will cover all costs of shipping, the book, etc. Due to the volume of emails we anticipate receiving, we’ll only be able to reply to those who are selected, but I want to say a huge thank you in advance for sharing your story with me and to all of you out there who are making sacrifices for your communities every day.

A little about this soup

Today, I’m sharing a versatile, nutrient-packed, and pantry-friendly soup that I’ve been making for the past several weeks. I can’t tell you how much of a go-to recipe this has been while trying to juggle work deadlines and refereeing (oops, I mean parenting) and homeschooling. You can use virtually any veggies you have on hand as long as it totals about 8 cups (be sure to see the Tips in the recipe below for ideas). I’ve created both Instant Pot and stovetop versions for you as well. I love that I can throw everything into my Instant Pot, turn it on, and walk away! And the stovetop version is almost as simple…the only difference is that you’ll need to stir it a few times during cooking. I’m whipping this up twice weekly until the warm weather sets in. I hope it brings you some comfort during these trying days. I’d love to hear which veggie combos you use…my favourite combo so far is: broccoli, carrots, butternut squash, frozen green beans, and sliced cremini mushrooms. A nutrient powerhouse! I’m not joking when I say that I’m eating this daily for lunch…it helps balance out all the baked goods that I’ve been stuffing in my face…lol. 

PS – I’ll be sure to share a lot more details about the new book (as well as the big cover reveal!) soon. If you haven’t already, be sure to sign up for our newsletter, as we’ll be relaunching it this spring and revealing the cover and details there first.

Sending you all love, good health wishes, and big virtual hugs,

Angela xoxo

4.8 from 6 reviews
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Cozy At Home Spicy Any-Veggie Soup

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

By

This spicy, bursting-with-flavour soup can be made with whatever veggies you have lurking in the crisper and pantry. My favourite combination of veggies is broccoli (rich in immune-boosting vitamin C), butternut squash, carrots, and frozen green beans, and I’ve detailed the amounts I use in my recipe below. You can use any veggies you love as long as it totals 8 cups of chopped veggies (see my Tip below for ideas!). I’ve also provided two different cooking methods: a hands-free Instant Pot method and a traditional (but still very easy) stovetop method. The beauty of this soup is that it’s so simple to make—we simply add the ingredients to the pot and let it cook away! The soup’s spicy flavour comes from using a generous amount of red pepper flakes. I like 2 teaspoons for a moderate, zippy heat level, but if you aren’t a fan of a lot of heat, start with 1 teaspoon and go from there. If you want to use my Instant Pot method, you can find the directions at the bottom of the Tips section. This recipe is adapted from my 8-Minute Pantry Dal.

Yield
8 cups (2 L)
Prep time
Cook time

Ingredients:

  • 1 tablespoon (15 mL) coconut oil or olive oil
  • 2 1/2 cups (625 mL) water
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 (14-ounce/398 mL) can fire-roasted diced tomatoes*
  • 3 cups (190 g) broccoli florets (1 1/2-inch florets)**
  • 2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes)
  • 1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins)
  • 1 1/2 cups (160 g) frozen cut green beans***
  • 2 teaspoons red pepper flakes, or to taste****
  • 1 teaspoon fine sea salt, or to taste
  • 1 teaspoon garlic powder
  • 1 cup (170 g) uncooked red lentils
  • 2 tablespoons (30 mL) apple cider vinegar, or to taste
  • Herbamare, for garnish (optional)

Directions:

  1. Stovetop method: To a large pot, add the oil, water, coconut milk, diced tomatoes (with juices), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with 3/4 teaspoon), garlic powder, and red lentils. Stir to combine.
  2. Set the heat to high, cover with a tight-fitting lid, and bring the mixture to a low boil. Once it comes to a boil, remove the lid and reduce the heat to medium. Stir again, scraping off any lentils stuck to the bottom of the pot.
  3. Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the veggies are just fork tender. The veggies should have a touch of resistance when pierced with a fork. The cook time will vary based on the type of veggies you use.
  4. After cooking, remove the lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste (we love 2 tablespoons for a lot of brightness). Sometimes, there may be a slight separation in the soup after adding the vinegar, depending on the brand of coconut milk used. This is nothing to worry about. Season with more salt, if desired (I add another 1/4 teaspoon of fine sea salt, plus a bit of Herbamare). I also enjoy adding a bit more apple cider vinegar to my individual serving because I adore its tanginess in this soup. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days.

Tips:

* I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have.

** You can use practically any veggies you have on hand (most veggies should work, however, I probably wouldn’t try beets or eggplant, but maybe that’s just me). Veggies to try out: broccoli, cauliflower, bell peppers, carrots, sweet potatoes, yellow or red potatoes, button mushrooms, squash, sautéed onions/garlic/celery, thickly sliced zucchini (with skin), kale, frozen peas, etc. Just make sure the chopped veggies total 8 cups. If using onion, celery, or garlic, be sure to sauté them in the oil over medium heat for about 5 minutes, until softened, before adding the remaining ingredients. I have not tested any frozen veggies besides frozen green beans, so I can't vouch for other ones working.

*** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much.

**** 2 teaspoons of red chili flakes results in a zippy, moderate level of heat (my fave way to make this soup!). If serving to spice-shy folks, start with 1 teaspoon (for a mild soup) and add more after cooking, if desired.

 

INSTANT POT METHOD:

1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined.

2. Now, pour the red lentils evenly overtop the mixture and gently press them into the liquid with your hands or a spoon (do not stir the lentils into the mixture as this can result in a burn notice in some machines).

3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.

4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 1 minute on high pressure. After a few seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! (Pro tip: it will take about 25 minutes for the machine to come to pressure before the 1 minute timer is triggered.)

5. You’ll hear a few beeps when the 1 minute timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the soup (simply shift the Steam Release Handle to the “Venting” position to release the pressure). Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.

6. Carefully open the lid. My Instant Pot defaults to the “keep warm” setting, so I cancel it and turn the machine off to avoid over-cooking the veggies. Stir in the apple cider vinegar (starting with 1 tablespoon and adding more from there, to taste...we love 2 tablespoons for a nice zing). Sometimes, there may be a very slight coconut milk separation in the soup after adding the vinegar. This is natural and nothing to worry about. Season each bowl with a sprinkle of salt or Herbamare, if desired, and enjoy!

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{ 48 comments… read them below or add one }

Michelle April 25, 2020 at 5:06 pm

Welcome back! We missed you!!
I have a post suggestion… Something about kid friendly recipes…
I have a 2 year old who is so picky and basically hates anything with protein. Won’t touch tofu, beans, chickpeas… not to mention any vegetables…
Ive been trying to hide food in smoothies, but im getting tired of it….
I stole your hummus pasta recipe, which works but need some more ideas. I wonder how your journey was with feeding kids.

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Angela (Oh She Glows) April 26, 2020 at 5:56 am

Thank you Michelle!! Oh boy can I relate to picky eaters. The struggle is real ;) One of my biggest secret weapons for a high protein and fibre hit is using legume-based pasta. My kids love chickpea rotini (the one we use is Maria’s brand, a local Ontario-based company). It took a few tries for them to get hooked, but now it’s almost the only pasta I serve them. One serving has 22 g protein, 11 g fibre, 30% iron, and it’s very filling, cooks in about 6-ish minutes! There are a lot of legume pastas on the market to experiment with…some are definitely better than others! Picky eaters can have a lot of texture issues, so if your 2yo is rejecting chickpeas you might have success by serving crunchy roasted chickpeas instead. Another easy meal: Avocado toast (or simply plain bread) with hemp hearts mashed into the avocado. The hemp hearts add a lot of protein and healthy fats, fibre, etc. We buy whole-grain bread and it’s slice has 5g protein, so if your child is a bread lover it adds up over the course of a day. Bread with nut butter and chia jam is another great protein-rich option, or sliced apples and nut butter. My Endurance Crackers also have a good amount of protein…some kids love them dipped in hummus. Or tortilla chips dipped in hummus. Cereal is an easy way to boost protein too. We buy the Love Grown brand which is bean-based (but tastes pretty great!) and my kids love it…it’s also rich in protein. All these small hits of protein add up over the day. Lastly we make a lot of energy bites in the food processor…I throw all kinds of things in there like hemp hearts, nuts, nut butter or sunflower seed butter, coconut, oats, etc and as long as I sweeten with dates my kids inhale them. I’m glad your 2yo enjoys the hummus pasta recipe…we still make it quite often, even 5 years later. Anyway I hope this helps get the wheels turning…it’s early in the morning so I’m sure I’m forgetting a lot, haha. Would love to hear from other readers too!

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Dawn April 25, 2020 at 5:46 pm

This looks delicious! Can’t wait to give it a try. :) Glad to hear you’re keeping well!

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Angela (Oh She Glows) April 26, 2020 at 5:40 am

Thanks Dawn, I hope you enjoy it if you try it out :)

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Amanda April 26, 2020 at 6:59 am

Looks cozy and perfect way to get veggies in but stay warm for the lingering winter! Great to see you posting again and stoked for cookbook #3 :) been using #1 and 2 a lot in social isolation (making PB&J thumbprint cookies for breakfast as we speak).

All the best

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Angela (Oh She Glows) April 26, 2020 at 7:05 am

Lingering winter is a great way to describe our “spring” weather many days! haha. Enjoy the PB&J thumbprints…I’ve been making those a lot. Thanks for your kind words Amanda!

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Jay April 26, 2020 at 7:08 am

I just love the pots, plates & serving spoons in your posts & would love if you could mention the brands/where you found them &/or links. Would you be able to advise abt the white serving plate w/handles in this post & the soup bowl?
Many thanks!

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Angela (Oh She Glows) April 26, 2020 at 1:24 pm

Aww thanks Jay! The white cast iron skillet is “Amazon Basics” brand – this is the one I have specifically: https://amzn.to/2S98GGg :) It arrived with a very small chip, but otherwise have not had any issues with it.
The ceramic bowl used in this post is from a ceramic maker on Etsy. A lot of my blog props tend to be secondhand or from Crate & Barrel, Ikea, CB2, Homesense, etc. I also have some FarmHouse Pottery and East Fork Pottery pieces. Hope this helps!

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Vicky April 26, 2020 at 8:01 am

This is amazing!! The soup also looks fantastic. I cannot wait to try it. Glad to see this post. It made my day a little brighter :) Hope you and your family are doing well and staying safe and cozy at home.

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Angela (Oh She Glows) April 26, 2020 at 1:03 pm

Glad to hear my post brightened your day a bit..it’s the little things lately, I’m with you 100%! I hope you and your family are doing well too.

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Sandra April 26, 2020 at 8:03 am

That’s such a kind gesture Angela! I genuinely cannot wait for your new book – looking forward to the big cover reveal! Hope you and your family are staying safe x

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Angela (Oh She Glows) April 26, 2020 at 1:01 pm

So glad to hear you are excited for it…thank you!! I may be biased but I think it’s my best book to date. Fall can’t come soon enough!

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Karen April 26, 2020 at 8:54 am

What a sweet treat to wake up to your post this morning, Angela! I’ve missed your always comforting voice, and of course, your trusty recipes. Welcome back! ’til soon, Karen

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Angela (Oh She Glows) April 26, 2020 at 1:00 pm

This was such a sweet comment to read (I’m sitting here with my tea and feeling the love). Thanks Karen! It feels so good to post again and to have my book almost wrapped.

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kay April 26, 2020 at 10:04 am

I am so delighted to see you back! I keep up with you via instagram and your app, but this is my favorite ‘venue’ to read your recipes.
Thank you for providing us with healthy, creative meals all these years, and especially now!
I definitely plan to make this soup with the confidence it will be as delicious as all the other dishes I’ve made from your cookbooks.
Peace and health

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Angela (Oh She Glows) April 26, 2020 at 1:27 pm

Thank you for the warm welcome back! I’m feeling the love over here :) It means so much to me (especially as I’ve been dealing with huge guilt over not being able to juggle all my hats in recent years). I hope you love the soup if you try it out! I just had a bowl and ran out so it’s time for another Instant Pot batch lol

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Stephanie April 26, 2020 at 10:18 am

As a healthcare worker, thank you so much for reaching out to do something for those on the front line! I am no longer working in the clinical setting, but i’ve been there before and I can’t imagine the toll this is taking on them.

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Angela (Oh She Glows) April 26, 2020 at 12:58 pm

I agree, Stephanie, I can’t even imagine. I’m happy to spread a little cheer :)

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JoAnn April 26, 2020 at 11:41 am
Recipe Rating:

I made this when it first came out on the app. I love it! I made it using sweet potatoes instead of butternut squash, because that is what I happened to have. It was amazing. I think the vinegar adds so much flavor. I could eat this every day too!

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Angela (Oh She Glows) April 26, 2020 at 12:56 pm

Hey JoAnn, That’s awesome you already made it from the app…so glad you love it as much as I do. I agree the ACV really makes it…I can’t get enough of the tanginess. Thanks for your review!

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Eileen Joy April 26, 2020 at 11:44 am

OMG! I already made this and it is seriously AMAZING!!! I can see why you have been addicted! I used onions, fresh garlic, sweet potato, carrots, zucchini, peas and broccoli. Thank you, Thank you Thank you!!!!! Glad you’re doing great and congratulations on your new cookbook! 💕

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Angela (Oh She Glows) April 26, 2020 at 12:55 pm

aww thanks Eileen! Did you make it from the app? :) I’m glad I’m not the only one who is addicted to it…it’s bringing me some serious comfort right now. I’m off to have a bowl for lunch actually! haha

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Eileen Joy April 28, 2020 at 9:57 am
Recipe Rating:

No, I made it right after I received your blog post email. I had all the ingredients on hand! Sunday is meal prep day, so it was perfect. SO YUMMY!!!! I’ve been reading your blog for at least 10 years, I have your cookbook and your app. Your recipes are a staple in my house. Thank you for everything you do! :)

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Angela (Oh She Glows) April 30, 2020 at 6:56 am

Hey Eileen, 10 years! That’s amazing! Thank you for reading all this time. I dug up an old blog recipe to make yesterday and realized it was from 2010 – ten years ago! I can’t believe I’ve been blogging since 2008. Where does the time go?
I’m so glad you made this soup and loved it! Thanks for your review.

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Andrea April 26, 2020 at 7:25 pm

It was so great to read a post from you, Angela! I’m a long time reader from the pre-cookbook days! I have your app and it is so beautiful. I am a front line worker and definitely entered your giveaway – that’s really thoughtful. Please don’t feel guilty about not posting here as frequently – your readers will always be here for you when you have time to write a post. We CAN’T do it all, and that’s more than okay!!! I probably wont eat this soup as I unfortunately have the palette of a 2 year old and prefer my veggies hidden!! Maybe it would work as a puree.

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Angela (Oh She Glows) April 30, 2020 at 7:02 am

haha your comment about the palette of a 2yo made me laugh. Too funny! My 7 vegetable and “cheese” soup is a nice pureed soup option to try out. Thanks so much for your support and for the kind words about the app, Andrea! We just found out we were nominated for a Webby award for the app, so we’re pretty excited to be recognized again.

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Georgia Thompson April 27, 2020 at 8:18 am

Good to see you back! This soup looks amazing! I’m gonna given it a go tonight!
Thank you for the book offer for healthcare workers! I’m praying I get one!! :)

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Angela (Oh She Glows) April 30, 2020 at 7:00 am

Thank you Georgia!

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Erin April 27, 2020 at 10:44 am

Is this good for freezing? And would I change anything by using green lentils since that is what I have on hand?

Erin

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Angela (Oh She Glows) April 30, 2020 at 6:58 am

Hey Erin, I haven’t tried freezing it yet, but I *think* my recipe tester Nicole said it freezes and thaws well. Let me ask her. Green lentils take longer to cook than red lentils, so I’m not sure they would work as a swap in this soup. If you try anything, please let us know how it goes.

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Suzanne Tomb April 28, 2020 at 8:23 am

Oh Angela I have missed your posts and was so excited to see this today. This soup looks AMAZING! On my list to make esp since the weather is rain the rest of the
week :(. Thank you for all the light you add to this planet <3

Reply

Angela (Oh She Glows) April 30, 2020 at 6:59 am

That means so much to me Suzanne :) I’m feeling the love over here! I hope this soup brings some warmth your way. I’m not sure if you are near me in Southern Ontario, but we’re in for a warm weekend…yippee

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dana April 28, 2020 at 10:43 am

YAY!! You are back :D Ive literally checked this site almost everyday since the last post. I was hoping all is well and can’t wait to try this soup woohoo thank you!!

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Angela (Oh She Glows) April 30, 2020 at 6:55 am

You are so sweet, thank you Dana! I really appreciate your patience :)

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Tracy April 28, 2020 at 11:48 am

This looks delish! Two questions…1) could you do this broth based vs. the coconut milk and water? 2) Could you use quinoa or another kind of lentil?

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Angela (Oh She Glows) April 30, 2020 at 6:54 am

Hey Tracy, Thank you! The coconut milk makes the broth super creamy and thick, so I personally wouldn’t swap it for broth. I haven’t tried using quinoa or a different kind of lentil yet…if you do, I’d love to hear how it goes!

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anne April 28, 2020 at 2:32 pm

It’s kinda sad it’s been almost a year without a post, and then you’re back kinda just it seems to start promoting your new cookbook :(

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Carissa Schlesinger April 29, 2020 at 5:41 pm

Hi there!! I use your book almost everyday for recipe ideas for myself and my family. I recently found out that my system can’t digest oats very well. Do you have a suggestion for an oat substitute that would work for most of your recipes in the book that call for oats?

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Angela (Oh She Glows) April 30, 2020 at 7:09 am

Hey Carissa, Sorry to hear about your sensitivity to oats. I know some people use buckwheat flakes or quinoa flakes, but they will behave differently in recipes and would require some experimentation. Oat flour is a bit easier to swap since other flours can often be used instead.

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Marina April 29, 2020 at 7:12 pm

I made this soup exactly as directed. I found it to be a bit bland. Next time I would add onions and garlic sauteed ahead and instead of water would add veg broth. It was definitely healthy and had my kids eating veggies so that was a bonus.

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Angela (Oh She Glows) April 30, 2020 at 7:04 am

Hey Marina, Oh I’m sorry you found it to be bland! I wonder if something was off. Did you use the full 2 tablespoons apple cider vinegar and 2 teaspoons red pepper flakes? Those amounts add mega flavour. :)

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Nyssa April 30, 2020 at 2:45 pm

So excited to see you back and CAN’T WAIT for the new cookbook!

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Nicole W. (Oh She Glows Recipe Tester) April 30, 2020 at 3:48 pm
Recipe Rating:

Hi Erin!

I have made this pantry-friendly and nourishing soup countless times already! It’s just so simple and so flavourful. I’ve had a lot of success freezing this soup, especially the stove top version (I find the Instant Pot version can sometimes result in slightly soft veggies after thawing) but I don’t recommend freezing it if you use zucchini, which tends to mush into the soup after thawing! I find that heating it just until hot , then removing it immediately from heat works best :):) I hope that helps!

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Angela May 4, 2020 at 12:19 pm
Recipe Rating:

I just made this for lunch and it was delicious! I added in some baby bella mushrooms and wish I had added more, so good! While it is not hot here in Texas, it was fun to try a new recipe in the Instant Pot while working from home. Thank you!

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Tammy May 5, 2020 at 11:00 am
Recipe Rating:

Made this soup today. It’s absolutely delicious. Thanks for the great recipe!

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Lauren May 14, 2020 at 10:15 am

Not to be negative, but this makes a lot of soup, so you should probably like it. I do like all the veggies and the soupy/stew like consistency.
I used all the same ingredients but I found the butternut squash gave it an overpowering flavor that was not good in combination with coconut milk and vinegar. No one enjoyed it at dinner and my kids would not eat more than the few bites we forced them to try.
Since I have so much leftover, I added curry paste and powder And some TJ’s green dragon sauce to it and it made it much more palatable.

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Alicia May 16, 2020 at 10:12 pm

Wow!! Looks delicious 💕 Came on your site for your banana bread recipe and discovered that you are back!!! Made me smile, thanks Angela 🥰

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Keri Ellis May 17, 2020 at 10:19 pm
Recipe Rating:

I went straight to your site and knew the latest dinner recipe you post would hit the spot for the family…and I was right. This soup is great! I used cauliflower, carrots, zucchini and green beans. The two youngest are too picky but the husband and oldest kid were satisfied. Thank you so much for being in my life Angela!

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