Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, 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.
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.
To begin with this recipe, we must 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 it.
The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Get Vegetables
- Make ready 12 oz Carrots, shredded or diced
- 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)
- Take 5 stick Celery
- Get 2 small, Turnip
- Make ready 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
- Take 1 bunch Cilantro (one)
- Get 2 medium, Potatoes
- Get 1 can corn, sweet, gold, drained
- Prepare 1 bunch basil (two)
- Prepare 6 oz Mushrooms, Shiitake
- Make ready 6 oz Mushrooms, baby Bella
- Make ready 10 clove Garlic, peeled, smashed
- Make ready 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)
- Make ready 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Prepare 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Take Cookware
- Prepare 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- Take Spices
- Take 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Make ready 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Prepare 2 tsp Coriander (as needed really, to taste)
- Get 2 tsp ground cumin (again, as needed, to taste)
- Get 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Get 1 tsp white pepper
- Make ready 1 tsp cracked, Red Pepper
- Prepare Starch
- Prepare 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Get Optional
- Take 5 cup Kale, chopped
- 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.
Instructions 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.
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. Add remaining ingredients except yogurt; bring to a boil.
So that is going to wrap this up for this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
