Cozy At Home Spicy Any-Veggie Soup

Hi everyone! It has been so hard to find the right terms for this post as my heart is violating 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 style 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 portion 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 volume launchings early this autumn. Side note: I nearly nixed this idea because I worried there would be hard feelings if I couldn’t send one to anyone who is 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 summertime 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 locating) to frontline @ohsheglows. com by May 1, 2020. We’ll select 15 frontline and essential heroes and I will encompass all costs of shipping, the book, etc. Due to the volume of emails we anticipate receiving, we’ll merely be able to reply to those who are selected, but I want to say a huge thank you in advance for sharing your narrative 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 entail 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 made both Instant Pot and stovetop versions for you as well. I love that I can hurl everything into my Instant Pot, turn it on, and be walking! And the stovetop version is almost as simple…the only change is that you’ll need to stir it a few times during cooking. I’m whipping this up twice weekly until the warm climate 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 disclosing the encompas and details there first.

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

Angela xoxo

4.4 from 14 reviews



Cozy At Home Spicy Any-Veggie Soup

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

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( insure my Tip below for ideas !). I’ve also provided two different cook techniques: a hands-free Instant Pot technique 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 sum 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 run 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.

Yield8 beakers( 2 L)

Prep time1 5 Minutes

Cook time2 5 Minutes

Total time4 0 Minutes


1 tablespoon( 15 mL) coconut petroleum or olive oil2 1/2 cups( 625 mL) water1( 14 -ounce/ 398 mL) can illuminate coconut milk1( 14 -ounce/ 398 mL) can fire-roasted diced tomatoes* 3 beakers( 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 savor **** 1 teaspoon penalty sea salt, or to taste1 teaspoon garlic powder1 beaker( 170 g) uncooked red lentils2 tablespoons( 30 mL) apple cider vinegar, or to tasteHerbamare, 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 hot to high, cover with a tight-fitting lid, and bringing the concoction to a low simmer. Once it comes to a boil, withdraw existing lid and reduce the hot to medium. Stir again, scraping off any lentils stuck to the bottom of the pot. Simmer, encompassed, 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 hour will vary based on the type of veggies you use. After cooking, withdraw existing lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to savor( 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 utilized. This is nothing to worry about. Season with more salt, if desired( I add another 1/4 teaspoon of fine ocean 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 merely me ). Veggies to try out: broccoli, cauliflower, buzzer peppers, carrots, sweet potatoes, yellow or red potatoes, button mushrooms, squash, sauteed onions/ garlic/ celery, thickly sliced zucchini( with skin ), kale, frozen peas, etc. Simply make sure the chopped veggies total 8 beakers. If using onion, celery, or garlic, be sure to saute 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 range ), add them during the last 5 minutes of cook to prevent them from softening too much.

**** 2 teaspoons of red chili snowflakes 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.


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 spoonful( 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 situated 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 cook 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 transformation 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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