Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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. 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 This vegetarian coconut curry soup is perfect for the weekend or a busy week night.
Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Make ready Vegetables
- Make ready 12 oz Carrots, shredded or diced
- Take 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)
- Make ready 5 stick Celery
- Get 2 small, Turnip
- Prepare 2 head Broccoli, trimmed of stems
- Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Get 3 small, Onion
- Make ready 3 Leeks, trimmed of most of the green
- Prepare 1 bunch Cilantro (one)
- Make ready 2 medium, Potatoes
- Get 1 can corn, sweet, gold, drained
- Take 1 bunch basil (two)
- Take 6 oz Mushrooms, Shiitake
- Take 6 oz Mushrooms, baby Bella
- Make ready 10 clove Garlic, peeled, smashed
- Get Base
- Make ready 6 oz curry paste (to taste, whatever color you want)
- Get 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
- Get 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Make ready 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Get Cookware
- Make ready 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- Get Spices
- Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Take 2 tsp Coriander (as needed really, to taste)
- Make ready 2 tsp ground cumin (again, as needed, to taste)
- Prepare 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Make ready 1 tsp white pepper
- Take 1 tsp cracked, Red Pepper
- Take Starch
- Prepare 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Make ready Optional
- Make ready 5 cup Kale, chopped
- Get 5 cup Spinach
Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. 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.
Steps 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.
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. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. 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.
So that’s going to wrap this up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
