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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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 fast, it tastes delicious. It’s enjoyed by millions daily. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my whole life. They are nice and they look fantastic.

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. Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup You need of Vegetables. Vegetarian (Vegan) Garden Vegetable and Curry Soup. Here is how you cook it.

To get started with this particular recipe, we have to 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. Make ready Vegetables
  2. Prepare 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. Get 5 stick Celery
  5. Prepare 2 small, Turnip
  6. Take 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. Get 3 Leeks, trimmed of most of the green
  10. Get 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Take 1 can corn, sweet, gold, drained
  13. Prepare 1 bunch basil (two)
  14. Make ready 6 oz Mushrooms, Shiitake
  15. Get 6 oz Mushrooms, baby Bella
  16. Make ready 10 clove Garlic, peeled, smashed
  17. Make ready Base
  18. Take 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. Prepare 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Take 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. Make ready Spices
  25. Make ready 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Make ready 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare 2 tsp Coriander (as needed really, to taste)
  28. Take 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. Prepare 1 tsp white pepper
  31. Get 1 tsp cracked, Red Pepper
  32. Take Starch
  33. Prepare 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

The ingredients needed to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup: Prepare Vegetables 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. Steps cook Vegetarian (Vegan) Garden Vegetable and Curry Soup. Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small.

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.

Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. Brown Onions in the butter or vegan equivalent, in your big stockpot. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. Red Curry Vegetable Soup Thai red curry paste provides the spicy base for this 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’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!