Cozy At Home Spicy Any-Veggie Soup

Name: Cozy At Home Spicy Any-Veggie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 tbsp (15 mL) coconut oil or olive oil; 2 1/2 cup (625 mL) water; 1 (14-ounce/398 mL) can light coconut milk; 1 (14-ounce/398 mL) can fire-roasted diced tomatoes*; 3 cup (190 g) broccoli florets (1 1/2-inch florets)**; 2 cup (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes); 1 1/2 cup (195 g) chopped peeled carrots (1/2-inch thick coins); 1 1/2 cup (160 g) frozen cut green beans***; 2 tsp red pepper flakes, or to taste****; 1 tsp fine sea salt, or to taste; 1 tsp garlic powder; 1 cup (170 g) uncooked red lentils; 2 tbsp (30 mL) apple cider vinegar, or to taste; Herbamare, for garnish (optional)

By Angela Liddon · Oh She GlowsPublic

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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.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 8

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This recipe was taken from Cozy At Home Spicy Any-Veggie Soup · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

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

Steps

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.

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Per portion

Calories: ~45.1 kcal
Protein: ~2.6 g
Fat: ~0.6 g
Carbs: ~11.3 g
Fiber: ~3.2 g
Sodium: ~37.1 mg

4 ingredients still need USDA food links. garlic powder, (170 g) uncooked red lentils are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

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