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,
Cozy At Home Spicy Any-Veggie Soup
8 cups (2 L)
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.
- 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)
- 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.
- 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.
- 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.
- 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.
* 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!
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.
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!
I live in Vancouver, and I’m guessing Maria’s chickpea pasta might be hard to find. Where do you buy it in Ontario? I would love to get it. I use lentil spaghetti from whole foods and he likes it but takes forever to cook and has less protein. Its also random. Sometimes he will eat a whole plate of pasta, but the next day he wont even look at it. Its so frustrating and it applies to all the food…. He needs so much variety, but how can i have variety when he doesnt like anything :(
I wish my kid liked any nut butters. He hates them all. Will scream his face off. I’ve been hiding them in smoothies so far.
So far he loves my greeen smoothies which i pack with kale, spinach, fruit, chia, hemp, flax, avocados, parsley etc.
He likes cheerios, so i might try your recommendation for cereal as well. Maybe he will like it.
Crackers might be a good idea too.
Also which bread do you buy that your kids like ?
Besides that my kid enjoys pumpkin puree almost every time, however if i make a soup out of it or mix seeds into it…. he wont touch it.
He likes fries, sometimes yam fries, likes vegan chicken nuggest, plain avocado, likes smashed avocado in circles pasta, but if its penne or spaghetti – god forbid….
also likes plain rice noodles
He does like munching on your banan bread btw!
Did things got easier at all for you? Is the picky eating going away anytime soon? I was a picky eater too, but not like that….
Hey Michelle, Thanks for your note! I buy Maria’s noodles at Organic Garage in Oakville. They are Guelph-Ontario-based I believe. :) The bread I buy lately is Dave’s Killer Bread in organic…quite hearty & seedy while still being nice and soft.
Oh yes we’re still very much going though picky stages, they come and go depending on the day and their moods!
This looks delicious! Can’t wait to give it a try. :) Glad to hear you’re keeping well!
Thanks Dawn, I hope you enjoy it if you try it out :)
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
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!
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?
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!
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.
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.
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
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!
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
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.
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
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
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.
I agree, Stephanie, I can’t even imagine. I’m happy to spread a little cheer :)
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!
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!
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! ?
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
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! :)
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.
Time sure does fly!!! Thank you for everything you do! ?
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.
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.
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!! :)
Thank you Georgia!
Is this good for freezing? And would I change anything by using green lentils since that is what I have on hand?
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.
I made it today with green lentils, just added them to the heating water, coconut and tomato and cooking them already while chopping the veggies. (around 15 minutes) Then added the rest of the ingredients and cooked for another 20 minutes. Worked out really well.
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
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
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!!
You are so sweet, thank you Dana! I really appreciate your patience :)
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?
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!
I’m delighted that you have posted another Instant Pot recipe!
As I don’t have red lentils on hand and want to avoid going to the grocery store as much as possible due to COVID-19, I have the same question as Tracy. Would quinoa or Puy/French lentils work in lieu of the red lentils, or perhaps a different grain?
(Now I’m going to go prepare your Instant Pot Steel Cut Oats porridge recipe for tomorrow morning.?)
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 :(
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?
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.
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.
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. :)
Angela, your recipes are amazing, but unfortunately, I, too, found this soup on the bland side. I would also add sautéed onions and garlic to make it next time. I ended up adding some veg stock, lots of herbs and some Tamari for what I found to be a lack of depth of flavour.
Good to have you back and I can’t wait to receive more of your tremendous recipes – thank you!!
So excited to see you back and CAN’T WAIT for the new cookbook!
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!
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!
Thank you so much for this recipe and your generosity to essential/front line workers! I love OSG Every Day and have gifted it repeatedly and recommended it more times than I can count. It’s so terrific to see you back here. I already meal planned for the week but may wedge this in somehow as I can’t wait a week to try it.
Wow! I made this soup tonight and it is AMAZING. I absolutely love your recipes (this week alone I’ve also made your granola, protein power rainbow quinoa salad, and banana bread!)
Like you suggested in the app, I sautéed an onion and garlic first and then just used the veggies I had on hand (broccoli, cauliflower, zucchini, carrot, sweet potato). I loved it! A perfect way to use up veggies that may be going bad soon as well. Thanks again for all your recipes…I’ve never been disappointed :) SO glad to have you back and beyond excited for your next cookbook.
Made this soup today. It’s absolutely delicious. Thanks for the great recipe!
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.
Wow!! Looks delicious ? Came on your site for your banana bread recipe and discovered that you are back!!! Made me smile, thanks Angela ?
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!
What a lift to read your post with comforting soup recipe! I’m glad to hear you are well and have been busy working on a new cookbook. I’m sure it will be a hit and look forward to its release.
I misread the ingredient list and made 1 1/2″ cubes of squash. No wonder the broccoli was overcooked before the squash was tender! Next time I hope to be more careful. Despite my mistake I enjoyed the soup and thought two teaspoons of crushed red pepper was the perfect amount. I used vinegar as suggested and am thinking that lemon or lime juice could easily replace it to good effect. Anyone who enjoys this soup will probably also like my personal fave among your soups — Glowing Spiced Lentil Soup. It’s perfection.
Just made this as written, except I didn’t have green beans, so I just left them out. I felt like it was missing something ( and not the green beans) so I added one medium diced yellow onion sautéed in evoo separately. Now it’s perfection! Yum yum .
YOURE BACK!!! Thank GOODNESS! SO glad, I LOVE your recipes and you just do such an amazing job. I was hoping I would see you return so I could continue to learn and grow in the kitchen with your great food. Thank you for doing so much work behind the scenes to bring a little bit of goodness to my kitchen table.
Long time reader, first time commenter here.
So glad to see you are back in action and blogging again! Your first cookbook is one of my absolute favs!
My husband and I are moving to a new province and before we shove our very shoddy kitchen utensils into a Uhaul and drive for 17 hours, I thought I would tap into your wealth of knowledge!
I was hoping to order some of your most prized kitchen appliances, however the link in your FAQ section to your Amazon store is broken. Beyond your cookbooks, I can longer find your Amazon store for the complete product listing?!?
Would you be able to provide a working link to your complete listing?
I am sure many of your devoted readers/fans would also benefit from this resource greatly!
Thank you kindly!
Following along with your journey to health (and becoming a momma) over the years has been such a joy.
Your help with this is SO APPRECIATED!
Congrats on the new cookbook, can’t wait to buy it soon YAY!
Hey Shari, Aww thank you for your 1st comment (and long-time readership!) :) I appreciate your support so much! How exciting that you have a big move coming up. I hope it goes well! I’m sorry that the link is broken, I will have to fix it. Here is my Amazon shop page: https://www.amazon.com/shop/ohsheglows it’s a mix of kitchen/skin care/cookbooks ;) If you have any questions please let me know! In terms of the appliances on there, I still use the instant pot, vitamix, 4-cup mini processor, and the larger Cuisinart 14 cup processor. Thank you for your congrats on the new book!! I hope you love it.
I’ve tried to review this a couple of times now, but for some reason, they aren’t being approved. Third time’s the charm, right? Originally when we gave this a try, we found it bland. Extremely. It was not good. Tried it again, sauteeing onions and garlic in olive oil until translucent, first. We also used full fat coconut milk and 3 cups of veggie stock instead of water. The results yielded a wonderful soup that we immensely enjoyed and would happily make again.
Ok, I have to admit that I had my doubts as I was cooking this one, but oh my-it truly is comforting! There’s something about that spicy coconut broth and big chunky veggies that is like a hug from inside. Thank you!
I just made this today even though we are into summer. It’s great. I served it with cauliflower rice on top. Awesome!
I am a longtime reader of your blog. I have used many of your recipes and love them so much. I’ve never commented before, here or anywhere (I am an extreme introvert, even online). I was genuinely worried about you after you posted about mental health struggles and then stopped posting on this blog for nearly a year. I thought something serious may have happened. Now you’re back with a blog post as if everything is ok, no explanation. I do believe that you do not owe your readers anything. However, I want you to know that I was worried about you. I have been reading your blogs on your site for years, and then you stopped posting. Were you alright for a year? Writing a cookbook? I will state again, you do not owe us anything. I’m just letting you know how I felt. I was worried, since I had been reading regular posts for years. Then I was surprised to find a new blog post as if no absence had happened. I’m so glad you are back and I love your recipes and your cookbooks. Thank you. I probably won’t post again (since I don’t, ever), but thanks for all your recipes. I hope you stay well, and thank you for bringing overnight oats, glo bars, green monsters, and date balls into my regular diet.
This is literally the best soup recipe I have ever made. I make it every week now! So good! Thank you!!
It was delicious, but my soup didn’t come out as watery looking as in the picture. It was more thick and stew-like. If I want to make it more soupy, what do you suggest?
I made mine with veggie broth instead of water, so I would suggest just adding more veggie broth then adjusting the spices!
add margarine and some water, but be carefull to salty
Not related to the recipe.
My smart speaker is just playing music I’ve never heard before and a song came on called “Vitamins” by Queen Herby. I will warn you it’s a NSFW song, but it’s possible your site is mentioned on the song, but also possibly a coincidence.
I found a YouTube link for the video in case you don’t have a music streaming service to find it on.
Would love to try this recipe but I don’t have red lentils. Can I use brown (regular) lentils as a sub? Thank you.
I made this yesterday and it was amazing. I used frozen butternut squash and fresh green beans with broccoli and carrots. I added white wine vinegar when I discovered I had run out of apple cider vinegar (first world problems) and it added a nice zing. I out a few servings in the freezer and am betting it holds up well. Thank you!
I want to try your veggie soup but can’t use coconut milk because I have high cholesterol. What can I use in its place. And does your book have a lot of vegetarian recipes because I am a vegetarian. Thanks.
Hey Upasana, Such a great question! I’m sorry, I haven’t tested this recipe swapping out the coconut milk before. You might be able to get away with swapping in a cup of broth and a bit of cashew cream drizzled on top for serving (for creaminess), but I’m really not sure how the flavours would be impacted. It would likely take some playing around with :)
While I haven’t tried this recipe yet- I will! But I wanted to thank you for your recipes. I am very new to plant based eating and I was getting pretty bummed because the recipes I have come across were not going to do it long term for me. Then I came across yours! So far I have tried 2 and have been so excited! Some of the vegetarian books out there are so complicated with foreign ingredients. I really appreciate your ability to break down your recipes for newbies like me!
Thank you so much, Leslie! I appreciate your kind words and support so much :)
Wow! Great recipe. Its really mouth watering looks.
Angela – this is such a wonderful post, and it does bring a smile to my face. I’ve followed your journey from your first post to now (is that over 10 years?), and I love hearing about your success. I also appreciate when you mention different feelings during the “public” part of the process – it is refreshing to hear someone admit that some aspects of business are uncomfortable, rather than acting as though everything is great all the time. Keep up the great work!
Hi Ariel, Thank you so much for your sweet and thoughtful note! I really appreciate all of your support, and it’s so nice to know that some of the personally challenging aspects that I share are helpful in some way too. :)
Wonderful soup! I started by sautéing some shallots and carrots and garlic and then added a bit of curry powder, Garam masala, and cinnamon. Used zucchini, portobello mushroom and frozen broccoli (and would recommend adding frozen broccoli a little later in cooking time as I believe it’s already blanched). Flavors were awesome. I ate is as a soup and my toddler and husband had it over rice like a curry. I did leave out the heat because my little one doesn’t like it but added some pepper to mine. Fed us all week for several lunches. Thank you!!
Hi Angela! I have preordered your cookbook and cannot wait to have it. I just love all your recipes and the Vegetable Soup was wonderful. Have made it several time.
I do have a question. I am wondering when the “Bonus Bundles” will be available to download. I have let the requested info and am looking forward to this “taste”
Thanks for all you do for the health of ALL of us!!
Thank you so much for your support Mariam! I appreciate it so much and I hope you LOVE the new book!
We’re going to shoot you an email to make sure you got the bonus bundle okay! Coming in 3…2…1.. :)
I have made this twice now! I start out by substituting olive oil and a bit of earth balance for the coconut oil, and sauté some onions and garlic then add some tiny tri colored potatoes instead of the squash. I like to use the bag of normandie veggies and a bag of green beans. At the end I like to add a generous few scoops of mild roasted red pepper sauce (harissa.) This soup is a HIT!