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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. For mine, I am going to make it a 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 simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. 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. Take 12 oz Carrots, shredded or diced
  3. Take 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. Get 2 small, Turnip
  6. Take 2 head Broccoli, trimmed of stems
  7. Make ready 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take 3 small, Onion
  9. Take 3 Leeks, trimmed of most of the green
  10. Prepare 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Prepare 1 can corn, sweet, gold, drained
  13. Prepare 1 bunch basil (two)
  14. Get 6 oz Mushrooms, Shiitake
  15. Take 6 oz Mushrooms, baby Bella
  16. Make ready 10 clove Garlic, peeled, smashed
  17. Take 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. Get 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. Prepare Cookware
  23. Take 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. Make ready 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. Take 2 tsp Coriander (as needed really, to taste)
  28. Take 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. Make ready 1 tsp white pepper
  31. Take 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. Prepare 5 cup Kale, chopped
  36. Get 5 cup Spinach
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.

So that is going to wrap it up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very 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 bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!