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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. For mine, 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 well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

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To get started with this recipe, we must 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 that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Get Vegetables
  2. Get 12 oz Carrots, shredded or diced
  3. Get 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. Make ready 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. Prepare 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Make ready 1 can corn, sweet, gold, drained
  13. Prepare 1 bunch basil (two)
  14. Get 6 oz Mushrooms, Shiitake
  15. Prepare 6 oz Mushrooms, baby Bella
  16. Make ready 10 clove Garlic, peeled, smashed
  17. Get Base
  18. Get 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. Get 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Make ready 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. Prepare 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. Get 2 tsp Coriander (as needed really, to taste)
  28. Prepare 2 tsp ground cumin (again, as needed, to taste)
  29. Make ready 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. Prepare 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Get Optional
  35. Take 5 cup Kale, chopped
  36. Take 5 cup Spinach

Vegetarian (Vegan) Garden Vegetable and Curry Soup. Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers. An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal.

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.

It's gluten-free, good for you and freezable so you can save any leftovers. An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal. If you like vegetable soup recipes or Indian food. Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup You need of Vegetables. Vegetarian (Vegan) Garden Vegetable and Curry Soup.

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 sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!