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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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. Heat oil in large saucepan over medium-high heat.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. 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 must first 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 it.

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

I think the hardest allowance is to locate the best ingredients as a result you can enjoy the savory Vegetarian (Vegan) Garden Vegetable and Curry Soup for your dinner with your friends or family. Vegetarian (Vegan) Garden Vegetable and Curry Soup Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes.

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.

For mine, I am going to make it a bit unique. This is gonna smell and look delicious. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. Heat oil in large saucepan over medium-high heat. Madras is an intensely flavorful and spicy curry blend from the south of India, which is also common in Thai curries.

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