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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. This time, I will 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 well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. 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. Take Vegetables
  2. Prepare 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. Make ready 5 stick Celery
  5. Prepare 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. Take 3 small, Onion
  9. Get 3 Leeks, trimmed of most of the green
  10. Take 1 bunch Cilantro (one)
  11. Prepare 2 medium, Potatoes
  12. Prepare 1 can corn, sweet, gold, drained
  13. Make ready 1 bunch basil (two)
  14. Make ready 6 oz Mushrooms, Shiitake
  15. Make ready 6 oz Mushrooms, baby Bella
  16. Get 10 clove Garlic, peeled, smashed
  17. Prepare Base
  18. Prepare 6 oz curry paste (to taste, whatever color you want)
  19. Get 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Make ready 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. 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. Prepare Spices
  25. Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Get 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Make ready 2 tsp Coriander (as needed really, to taste)
  28. Get 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. Get 1 tsp cracked, Red Pepper
  32. Prepare Starch
  33. Make ready 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Prepare Optional
  35. Take 5 cup Kale, chopped
  36. Prepare 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 this up for this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!