Spicy Vegetable Soup

Ingredients:

  • 2 tbsp. avocado oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tsp. red pepper flakes
  • salt and pepper, to taste
  • 1 tsp ground thyme
  • 1.5 cups frozen broccoli (1 bag)
  • 1.5 cups frozen edamame (1 bag)
  • 2 cans Hot Rotel
  • 2 boxes vegetable broth
  • 4 cups yukon gold potatoes, cut into 1/2 inch pieces (about 3 medium potatoes)
  • 1 cup uncooked red lentils, rinsed
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 tsp. dried parsley
  • 2 tsp MSG

Instructions:

  1. Add oil to pot and heat over medium. Add onions and saute until translucent.
  2. Add garlic, salt, pepper, red pepper flakes, and thyme. Stir and saute until fragrant, about 30 seconds.
  3. Stir in frozen veggies and cook until thawed, then stir in Rotel.
  4. Pour in broth and bring to a boil.
  5. Once boiling, add lentils and potatoes and let boil until potatoes are cooked through, about 10 minutes.
  6. Turn off the heat and stir in butter, brown sugar, lemon juice, parsley, and MSG.
  7. Adjust salt as needed.

Notes:

  • Normal Rotel can be used to make the soup less spicy
  • White Beans and/or noodles can subsituted for the lentils. We used a can of cannellini beans and a half cup ditalini, adding them after the potatoes were cooked.