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

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really 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 Vegetarian (Vegan) Garden Vegetable and Curry Soup.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my whole life.

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:
  1. Make ready Vegetables
  2. Make ready Carrots, shredded or diced
  3. Make ready 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. Make ready Celery
  5. Take small, Turnip
  6. Make ready Broccoli, trimmed of stems
  7. Make ready (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Prepare small, Onion
  9. Get Leeks, trimmed of most of the green
  10. Make ready Cilantro (one)
  11. Prepare medium, Potatoes
  12. Get corn, sweet, gold, drained
  13. Make ready basil (two)
  14. Get Mushrooms, Shiitake
  15. Get Mushrooms, baby Bella
  16. Take Garlic, peeled, smashed
  17. Prepare Base
  18. Take curry paste (to taste, whatever color you want)
  19. Prepare Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Take Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Prepare Butter (or the equivalent Vegan saturated fat substitute)
  22. Make ready Cookware
  23. Prepare 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. Take Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Get cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare Coriander (as needed really, to taste)
  28. Prepare ground cumin (again, as needed, to taste)
  29. Take Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Take white pepper
  31. Make ready cracked, Red Pepper
  32. Prepare Starch
  33. Make ready preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Prepare Optional
  35. Take Kale, chopped
  36. Make ready Spinach

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 Vegetarian (Vegan) Garden Vegetable and Curry Soup.

Steps 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.

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

So that is going to wrap this up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!