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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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 favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have 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. 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. Take 5 stick Celery
  5. Get 2 small, Turnip
  6. Take 2 head Broccoli, trimmed of stems
  7. Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take 3 small, Onion
  9. Get 3 Leeks, trimmed of most of the green
  10. Prepare 1 bunch Cilantro (one)
  11. Prepare 2 medium, Potatoes
  12. Get 1 can corn, sweet, gold, drained
  13. Make ready 1 bunch basil (two)
  14. Take 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. Prepare 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Make ready 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Prepare 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Take Cookware
  23. Get 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Get Spices
  25. Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare 2 tsp Coriander (as needed really, to taste)
  28. Get 2 tsp ground cumin (again, as needed, to taste)
  29. Get 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Get 1 tsp white pepper
  31. Make ready 1 tsp cracked, Red Pepper
  32. Make ready Starch
  33. Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Make ready Optional
  35. Make ready 5 cup Kale, chopped
  36. Take 5 cup Spinach

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. Vegetarian (Vegan) Garden Vegetable and Curry Soup. Here is how you cook it. Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup Prepare of Vegetables.

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.

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 This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. 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.

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