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

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. 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’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my whole life. They are fine and they look wonderful.

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To get started with this recipe, we must 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 cook 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. 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. Take 5 stick Celery
  5. Get 2 small, Turnip
  6. Make ready 2 head Broccoli, trimmed of stems
  7. Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Make ready 3 small, Onion
  9. Take 3 Leeks, trimmed of most of the green
  10. Get 1 bunch Cilantro (one)
  11. Get 2 medium, Potatoes
  12. Make ready 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. Make ready 10 clove Garlic, peeled, smashed
  17. Take Base
  18. Prepare 6 oz curry paste (to taste, whatever color you want)
  19. Make ready 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. Take Cookware
  23. Make ready 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Prepare Spices
  25. Take 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Take 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare 2 tsp Coriander (as needed really, to taste)
  28. Make ready 2 tsp ground cumin (again, as needed, to taste)
  29. Prepare 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. Prepare 1 tsp cracked, Red Pepper
  32. Prepare Starch
  33. Get 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Take Optional
  35. Prepare 5 cup Kale, chopped
  36. Get 5 cup Spinach

Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup You need of Vegetables. Vegetarian (Vegan) Garden Vegetable and Curry Soup. Actually this is a simple recipe just like the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing Vegetarian (Vegan) Garden Vegetable and Curry Soup for your lunch with your associates or family.

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.

Actually this is a simple recipe just like the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing Vegetarian (Vegan) Garden Vegetable and Curry Soup for your lunch with your associates or family. 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.

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