Creamy Pesto Broccoli Soup
Youthful Vegan Chili Infused Oil Soup: A Bowlful of Warmth & Vitality
Looking for a comforting, flavorful, and incredibly easy vegan soup? Our Youthful Vegan Chili Infused Oil Soup is just what you need! This isn’t just another soup recipe; it’s a celebration of simple ingredients and vibrant flavors, designed to nourish your body and soul. The secret? A generous drizzle of chili-infused oil, which adds a beautiful warmth and subtle spice that elevates the entire dish.
This soup is perfect for a quick lunch, a cozy dinner, or even meal prepping for the week. It’s packed with protein and fiber from the red lentils, making it a satisfying and healthy choice. Plus, it’s incredibly versatile – feel free to add your favorite veggies or a squeeze of lemon juice for an extra burst of flavor.
What makes this soup special?
- Flavorful Base: The chili-infused oil is the star, providing a unique and delicious foundation for the soup.
- Quick & Easy: Ready in under an hour, making it perfect for busy weeknights.
- Nutrient-Rich: Packed with protein, fiber, and essential nutrients from the lentils and vegetables.
- Vegan & Gluten-Free: Suitable for a variety of dietary needs.
Tips for the Best Soup:
- Oil Quality: Using a high-quality chili-infused oil (like Constance Estate) really makes a difference in the flavor.
- Lentil Texture: If you prefer a smoother soup, you can partially blend it with an immersion blender after the lentils are cooked.
- Spice Level: Adjust the amount of chili-infused oil to your preference. Start with a smaller amount and add more to taste.
- Fresh Herbs: Garnish with fresh cilantro or parsley for a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use different lentils?
A: While red lentils cook the quickest and create a creamy texture, you can use brown or green lentils. Just be aware that they will take longer to cook (around 45-60 minutes).
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup spicy?
A: The spice level depends on the chili-infused oil you use. Start with a smaller amount and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping, a side salad, or a vegan grilled cheese sandwich would all be delicious accompaniments.
Youthful Vegan Chili Infused Oil Soup
Ingredients
- 2 tablespoons Chili Infused Oil (Constance Estate) Adds a lovely warmth and spice
- 1 onion Yellow Onion Diced
- 2 cloves Garlic Minced
- 4 cups Vegetable Broth Low Sodium
- 1 can Diced Tomatoes 14.5 oz
- 1 cup Red Lentils Rinsed
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin
- Salt to taste Salt
- Pepper to taste Black Pepper
Instructions
- Heat the Chili Infused Oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes. Bring to a boil.
- Add the red lentils, smoked paprika, and cumin. Reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
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