Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my entire life.
This vegetarian coconut curry soup is perfect for the weekend or a busy week night. This family friendly soup curry is also gluten-free and vegan. You are going to love the tofu and Thai flavors in this soup! Vegetarian Coconut Curry Soup This post is sponsored by EZ Tofu Press! (affiliate ad link) If your.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Get Vegetables
- Make ready 12 oz Carrots, shredded or diced
- Prepare 1 head small, Napa cabbage (or see the optional ingredients below. I use Napa for the crunch, but Kale adds special flavor. Spinach is good too)
- Get 5 stick Celery
- Take 2 small, Turnip
- Make ready 2 head Broccoli, trimmed of stems
- Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Prepare 3 small, Onion
- Get 3 Leeks, trimmed of most of the green
- Make ready 1 bunch Cilantro (one)
- Make ready 2 medium, Potatoes
- Make ready 1 can corn, sweet, gold, drained
- Get 1 bunch basil (two)
- Prepare 6 oz Mushrooms, Shiitake
- Prepare 6 oz Mushrooms, baby Bella
- Make ready 10 clove Garlic, peeled, smashed
- Make ready Base
- Get 6 oz curry paste (to taste, whatever color you want)
- Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
- Prepare 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Take Cookware
- Take 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- Make ready Spices
- Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Take 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Get 2 tsp Coriander (as needed really, to taste)
- Take 2 tsp ground cumin (again, as needed, to taste)
- Make ready 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Get 1 tsp white pepper
- Make ready 1 tsp cracked, Red Pepper
- Get Starch
- Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Make ready Optional
- Take 5 cup Kale, chopped
- Take 5 cup Spinach
Add the onion and garlic and sauté over medium heat until the onion is golden. If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to give it that extra depth of flavor. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients. Thai coconut curry stew is one of those naturally vegetarian (and vegan) dishes that tastes knock-your-socks-off amazing.
Instructions to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium.
- Brown Onions in the butter or vegan equivalent, in your big stockpot.
- Add coconut milk, garlic, curry paste, potatoes, turnips, all spices (except basil and cilantro) to browning onions. Bring to low boil over medium+ heat. 30 minutes. Stir often, don't burn.
- I use this time to prepare my starch. Egg Noodles are good, soba and / or rice noodles are wonderful too. What do YOU feel like tonight? Rice? Orzo?
- Add carrots, celery, leeks, stock or broth (stock to taste - its here you decide how soupy you want your meal to be). Boil for 15 minutes more. Stir occasionally.
- Add corn, tomatoes, napa cabbage (or optional kale, spinach wait until the next step), any additional salt spices, coconut milk, or broth, and boil for 15 more minutes. Stir occasionally.
- Bring mixture to just below boil. Add spinach, one half bunch of cilantro, if you're using it. Add your mushrooms, broccoli, and basil. Cook until broccoli and mushrooms are soft. Don't stir too much.
- Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil.
Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients. Thai coconut curry stew is one of those naturally vegetarian (and vegan) dishes that tastes knock-your-socks-off amazing. But I do want to highlight one of the ingredients: tofu. There are, I think, two broad hurdles that meat-lovers face when contemplating a vegetable-strong way of eating. Add remaining ingredients except yogurt; bring to a boil.
So that is going to wrap this up with this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
