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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I am going to make it a bit tasty. 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 This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Prepare Vegetables
  2. Make ready 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. Get 5 stick Celery
  5. Make ready 2 small, Turnip
  6. Make ready 2 head Broccoli, trimmed of stems
  7. Prepare 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. Make ready 1 bunch Cilantro (one)
  11. Get 2 medium, Potatoes
  12. Make ready 1 can corn, sweet, gold, drained
  13. Get 1 bunch basil (two)
  14. Get 6 oz Mushrooms, Shiitake
  15. Take 6 oz Mushrooms, baby Bella
  16. Prepare 10 clove Garlic, peeled, smashed
  17. Get Base
  18. Take 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. Take 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. 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. Get 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. Prepare 2 tsp Coriander (as needed really, to taste)
  28. Take 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. Make ready 1 tsp white pepper
  31. Make ready 1 tsp cracked, Red Pepper
  32. Make ready 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. Get 5 cup Kale, chopped
  36. Prepare 5 cup Spinach

Madras is an intensely flavorful and spicy curry blend from the south of India, which is also common in Thai curries. Add remaining ingredients except yogurt; bring to a boil. Vietnamese Tofu Curry (Cà Ri Chay) This dish can easily be made vegetarian/vegan by omitting the fish sauce (and using a vegetable broth) and gluten-free by omitting the seitan. Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste - probably even powder, if you worked it right) and a good amount of creamy coconut milk.

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.

Vietnamese Tofu Curry (Cà Ri Chay) This dish can easily be made vegetarian/vegan by omitting the fish sauce (and using a vegetable broth) and gluten-free by omitting the seitan. Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste - probably even powder, if you worked it right) and a good amount of creamy coconut milk. This flavorful coconut milk concoction is then pureed with some veggies, hopefully starchy ones like potatoes, so. I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions.

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