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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. 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 foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire 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. 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.

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

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Make ready Vegetables
  2. Take Carrots, shredded or diced
  3. Prepare 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 Celery
  5. Get small, Turnip
  6. Get Broccoli, trimmed of stems
  7. Take (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take small, Onion
  9. Take Leeks, trimmed of most of the green
  10. Take Cilantro (one)
  11. Prepare medium, Potatoes
  12. Prepare corn, sweet, gold, drained
  13. Make ready basil (two)
  14. Get Mushrooms, Shiitake
  15. Make ready Mushrooms, baby Bella
  16. Prepare Garlic, peeled, smashed
  17. Get Base
  18. Take curry paste (to taste, whatever color you want)
  19. Get Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Prepare Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Prepare Butter (or the equivalent Vegan saturated fat substitute)
  22. Prepare Cookware
  23. Make ready 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 Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Take cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare Coriander (as needed really, to taste)
  28. Make ready ground cumin (again, as needed, to taste)
  29. Get Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Get white pepper
  31. Make ready cracked, Red Pepper
  32. Get Starch
  33. Take preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Take Optional
  35. Prepare Kale, chopped
  36. Make ready Spinach

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 Vegetarian (Vegan) Garden Vegetable and Curry Soup.

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.

You need of Carrots, shredded or diced. It's of small, Napa cabbage (or see Vegetarian (Vegan) Garden Vegetable and Curry Soup. 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. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. 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.

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