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!
I just made this tonight and it was amazing. I made it thicker so it was more like a casserole. I used lots of veggies and added chickpeas in as well. The flavour from the coconut milk and the apple cider vinegar was so tasty. THANK YOU!!!
I am obsessed with this soup! I have been making it at least a couple of times a month and often even more since May. The flavors are perfect and it is so simple! Thank you for this amazing and versatile recipe!
I was wondering if there is something I can substitute for the can of coconut milk in this recipe and others that call for it? Thanks
Yes I would like a substitute for coconut milk also
I am going to try soaked and then puréed cashews, she does this in the 10-SPICE VEGETABLE SOUP which was lovely. It’s a total different flavor from coconut milk, it will miss sweetness from the coconut. so it will be an experiment…
I am going to try this soup with sweet potatoes in my instapot. Is it really one 1 minute of pressure cooking?
My lentils didn’t cook. I even cooked in instapot for 10 mins. What did I do wrong? Ugh.
Did you use red lentils?
This is the best soup ever!! It’s so easy and simple and delicious!! I made it during the week and made a potful today that should help me through the middle of the week. I often rely on either simple recipes and lately my to-go food has become this lentil bowl I came across during the Boston Veg Fest. It’s amazing and just ready in minutes with 15 grams of plant-based proteins!
Here is the link to Aahana’s Lentil and Rice bowl that I was referring to. Its the my latest discovery of a tasty, high protein,
plant-based and gluten-free meal!
OH MY! This looks so delicious! I am going to make this this weekend and sharing with a friend who needs both the hearty, warm soup but also the supportive words. Thank you as always!
Thanks for sharing this wonderful soup recipe. It looks really delicious and healthy. Will surely give it a try.
YUM! I used homemade Biome Broth instead of water – this soup turned out so good! Thank you for sharing your recipe!
Hello and thank you for the new book.
I am wondering if you plan on developing a calorie count file for ‘For Dinner’ as you did with ‘Everyday’. The previous list has proved invaluable for me.
Have a lovely winter break.
your receipe is lucrative and it is very hard to know that the to prepare nutrisus food , being a human we all have to picky when it came to food
thank you please sharing it .
Love the recipe. Do you have any suggestions as a substitute for the lentils? We have an allergy to them. Also can’t have gluten. Thanks and looking forward to making this soon!
I LOVE this soup. I make it practically every other week! I usually add a teaspoon of vinegar to each bowl (in addition to the 2 tbsp in the recipe). I also just stick with the veggies suggested in the recipe. Love it!
I love that you provided so many different variations and that I can use my favoirite vegetables. Makes this so easy to cook.
This looks amazing. Always looking for new ways to incorporate veggies in my son’s diet. Thank you!
This is definitely a staple meal in our household! I add lots of different vegetables, fresh garlic, and fresh white onion. We’re not vegan, so we sometimes add scallops and/or shrimp. So good!
So amazing! Made this for dinner tonight and I will be eating the leftovers for the rest of the week, can’t wait !
How long is it good for in the fridge?
This came out amazing! Even my picky eater asked for seconds! I didn’t have green beans so I subbed frozen peas. Can’t wait to make it again. Thanks!
Thanks for another wonderful recipe. I have been eating it all week and just finished off my last bowl for lunch today. I am not a spicy person so I only used 1 t. of chili flakes and it was perfect. Best of all I was able to use a variety of fresh and frozen vegetables from this years garden.
This is an amazing recipe! Thanks for putting it out. We started calling it “fridge soup” (no disparagement intended) because it works so well with whatever veggies you have on hand. I like to take the cut vegetables and sauté them very quickly in hot oil to produce a little bit of browning on the outside then just throw them in as normal. this requires reducing the cooking time slightly in order to maintain a nice firm texture. Also throwing in some garbanzos, black beans, butter beans, pintos, or whatever ups the protein content and compliments the lentils nicely.
The soup is yummy however I made it in a Breville pressure cooker, I have no idea how you can make it with only 1 minute of pressure cook time (this doesn’t include the build up) so I cooked it on the soup setting 15 minutes at pressure level 9 and still the lentil were not fully cooked.
I made this kast night, the best vegetable soup I’ve ever made!
Made this tonight for the first time and we both loved it and it will definitely be a winter staple. I was looking for a way to use up all the vegetables I had and this was perfect! I made the instant pot version and it as so easy and fast! Thank you!
This is Amazing
I made this as written but added mushrooms and spinach. The subtlety of the coconut milk marries well with the heat of the red pepper flakes and the flavors of the vegetables. The ACV at the end is the perfect finisher. Thanks for a fabulous recipe. This will be a staple in my kitchen from here on out.
We tried the SPICY ANY-VEGGIE SOUP for the first time, last night and the food was great and very tasty
This was literally the EASIEST soup I have ever made, and darn tasty, too! I used all frozen vegetables to save on prep time (except the tomatoes and carrots). The butternut squash was a bit overcooked, so the only change I would make with this variation is not adding the butternut squash or broccoli until about 1/2 way through the simmer time.
So good! Used sweet potatoes, carrots, frozen green beans, frozen ededames, frozen brocoli & cauliflower, onions and minced garlic in addition to garlic powder and red lentils. I also added a couple handfuls of fresh spinach at the end and used Herbes de Florence instead of herbamare. I think I added a tsp, didn’t really measure.
I also used vegan “chicken” broth cubes mixed in the water.
The coconut milk really adds flavor.
This recipe will definitely be added to our regular rotation!
Thank you for sharing!
I made this last night for my fiancé and myself and oh my gawwwd, it was so good! Exactly what we needed on a cold rainy evening. I subbed cauliflower for the green beans (not a fan of those in soups) and it was delish. Definitely making this again. Thanks Angela!
I made this for dinner tonight in my instant pot and it was delicious.
I took 2/3 cups out once cooked blended them as I like a thicker soup.
Can you freeze this soup after cooking?
My new favorite! I used sweet potato and added some vegetable bouillon. My daughter asked what it was called and I blurted out: Wonder Woman soup! Thanks for a great recipe.