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

Hey everyone, it’s 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my whole life.

To get started with this particular 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:
  1. Take Vegetables
  2. Take 12 oz Carrots, shredded or diced
  3. Make ready 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. Get 2 small, Turnip
  6. Get 2 head Broccoli, trimmed of stems
  7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Make ready 3 small, Onion
  9. Make ready 3 Leeks, trimmed of most of the green
  10. Make ready 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Get 1 can corn, sweet, gold, drained
  13. Make ready 1 bunch basil (two)
  14. Prepare 6 oz Mushrooms, Shiitake
  15. Get 6 oz Mushrooms, baby Bella
  16. Prepare 10 clove Garlic, peeled, smashed
  17. Get Base
  18. Get 6 oz curry paste (to taste, whatever color you want)
  19. Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Prepare 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Get 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Get 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. Make ready Spices
  25. Take 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. Take 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. Get Starch
  33. Make ready 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Make ready Optional
  35. Take 5 cup Kale, chopped
  36. Get 5 cup Spinach
Instructions 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.

So that is going to wrap it up with this exceptional 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. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!