Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Brown Onions in the butter or vegan equivalent, in your big stockpot. Add coconut milk, garlic, curry paste, potatoes, turnips, all spices (except basil and cilantro) to browning onions. Steps cook Vegetarian (Vegan) Garden Vegetable and Curry Soup. Chop all veggies to the desired size.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my entire life. They’re nice and they look wonderful.

To begin 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 cook that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Take 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. 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. Make ready 3 small, Onion
  9. Make ready 3 Leeks, trimmed of most of the green
  10. Get 1 bunch Cilantro (one)
  11. Get 2 medium, Potatoes
  12. Take 1 can corn, sweet, gold, drained
  13. Make ready 1 bunch basil (two)
  14. Take 6 oz Mushrooms, Shiitake
  15. Make ready 6 oz Mushrooms, baby Bella
  16. Make ready 10 clove Garlic, peeled, smashed
  17. Prepare Base
  18. Prepare 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. Get 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. Take 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. Prepare 2 tsp Coriander (as needed really, to taste)
  28. Make ready 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. Get Starch
  33. Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Make ready Optional
  35. Take 5 cup Kale, chopped
  36. Get 5 cup Spinach

Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. Celebrate fall & winter produce with these nourishing soups! That is, until we met this creamy curry soup. It's rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms, and eggplant, and fragrant spices like ginger and garam masala.

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.

That is, until we met this creamy curry soup. It's rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms, and eggplant, and fragrant spices like ginger and garam masala. Hearty vegetable coconut curry soup with aromatic curry coconut milk broth. Make it using your favorite vegetables and/or add in some animal protein to change it up over and over! If I were a soup, I'd like to believe I'd be this one.

So that is going to wrap it up with this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for reading. I am confident that you will make this at home. There is 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, colleague and friends. Thank you for reading. Go on get cooking!