Vegetarian (Vegan) Garden Vegetable and Curry Soup
Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. We hope you got benefit from reading it, now let's go back to vegetarian (vegan) garden vegetable and curry soup recipe. Here is how you do it. The ingredients needed to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup: Prepare Vegetables Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup You need of Vegetables.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Make ready Vegetables
  2. Take 12 oz Carrots, shredded or diced
  3. Get 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)
  4. Get 5 stick Celery
  5. Prepare 2 small, Turnip
  6. Prepare 2 head Broccoli, trimmed of stems
  7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Get 3 small, Onion
  9. Take 3 Leeks, trimmed of most of the green
  10. Make ready 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Take 1 can corn, sweet, gold, drained
  13. Get 1 bunch basil (two)
  14. Make ready 6 oz Mushrooms, Shiitake
  15. Make ready 6 oz Mushrooms, baby Bella
  16. Get 10 clove Garlic, peeled, smashed
  17. Prepare Base
  18. Get 6 oz curry paste (to taste, whatever color you want)
  19. Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Take 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Make ready 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Take Cookware
  23. Get 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Make ready Spices
  25. Make ready 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Take 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Make ready 2 tsp Coriander (as needed really, to taste)
  28. Make ready 2 tsp ground cumin (again, as needed, to taste)
  29. Get 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Get 1 tsp white pepper
  31. Make ready 1 tsp cracked, Red Pepper
  32. Make ready Starch
  33. Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Prepare Optional
  35. Take 5 cup Kale, chopped
  36. Take 5 cup Spinach

Vegetarian (Vegan) Garden Vegetable and Curry Soup This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. 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. Vegetarian (Vegan) Garden Vegetable and Curry Soup. Here is how you cook it.

Instructions to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium.
  2. Brown Onions in the butter or vegan equivalent, in your big stockpot.
  3. 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.
  4. 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?
  5. 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.
  6. 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.
  7. 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.
  8. Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil.

Vegetarian (Vegan) Garden Vegetable and Curry Soup. Here is how you cook it. Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup Prepare of Vegetables. You need of Carrots, shredded or diced. It's of small, Napa cabbage (or see This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples.

So that is going to wrap it up for this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!