Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegetable curry soup (vegan friendly). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vegetable Curry Soup (Vegan Friendly) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vegetable Curry Soup (Vegan Friendly) is something that I have loved my whole life. They are nice and they look wonderful.
That is, until we met this creamy curry soup. It's rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms, and eggplant, and. Hearty vegetable coconut curry soup with aromatic curry coconut milk broth.
To begin with this particular recipe, we must first prepare a few components. You can cook vegetable curry soup (vegan friendly) using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegetable Curry Soup (Vegan Friendly):
- Get 1/2-1 cabbage (depends on preference)
- Get 2 handfuls Kale (put in at end)
- Get 1 cup rice (any rice you prefer, i enjoy wild rice)
- Prepare 2 cans black beans
- Take 1 can great northern beans
- Get 1 cup carrots
- Make ready 3 medium sized potatoes
- Make ready 1 package mushrooms
- Make ready 1 can coconut cream (full fat)
- Take 2-3 garlic cloves
- Get 1 tsp turmeric
- Get 4 tbsp curry powder
- Prepare 1 tsp cumin
- Prepare to taste Salt and Pepper
- Prepare 4 Cups Broth (2 cups if you like it more chunky than broth)
- Prepare 4 cups water/more broth (i do 2 cups water 2 cups veggie broth) ((again, 2 cups if you want less broth)
I told myself I wasn't going to speak of the weather in this post since it's all I've gabbed about all week, but so help me jujubes, it's all I want to talk about. Vegan Fall Curry Soup - delicious and comforting as it sounds. And, it can be made in the instant pot too. Presenting my version of Creamy Vegan Fall Vegatable Curry Soup.
Steps to make Vegetable Curry Soup (Vegan Friendly):
- Chop garlic and throw in a soup pot with oil in the bottom, have cabbage carrots, mushrooms and potatoes ready and chopped to throw in once the garlic is ready! Let those cook until either done or close to it.
- Start the rice in a different pan, i usually add the rice into the soup later on right before it’s done
- Once the veggies are nice and ready throw in the spices (the overload of curry is to really make the taste pop!) Let that cook for about 30 seconds or so, stirring the whole time.
- Throw in the coconut cream, broth and water, let it sit and cook for a little bit.
- When the rice is almost done, throw it in and let it cook long enough for the rice to finish cooking.
- Once it looks done and smells delicious throw in the Kale! I pick out the stalk of the kale because that part isn’t appetizing for me, but you can do whatever.
- Enjoy and serve!
As much as I love a wonderful summer, it feels so good to see fall is finally here in the northern hemisphere. This soup is filled with veggies and protein, a perfect well rounded meal that will easily make it's way on your regular dinner rotation. In a large saucepan, heat oil over medium heat. Another great this about this Thai Curry Soup is that it's very allergen friendly, meaning that it doesn't include most high-allergen foods. This soup is… Coconut Curry Soup Nutrition.
So that is going to wrap this up for this special food vegetable curry soup (vegan friendly) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in 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!
