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Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I am going to make it a little 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 on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my entire life.

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.

To begin with this particular 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 can achieve that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

1. Get Vegetables
2. Prepare 12 oz Carrots, shredded or diced
3. Make ready 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. Make ready 2 small, Turnip
6. Make ready 2 head Broccoli, trimmed of stems
7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Prepare 3 small, Onion
9. Prepare 3 Leeks, trimmed of most of the green
10. Make ready 1 bunch Cilantro (one)
11. Make ready 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. Get 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. Prepare 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Take 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. Make ready 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. Prepare Spices
25. Get 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. Get 2 tsp ground cumin (again, as needed, to taste)
29. Get 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. Prepare 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. Make ready Optional
35. Take 5 cup Kale, chopped
36. Take 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. Heat oil in large saucepan over medium-high heat. In a large pot, over medium heat, warm the oil. Then saute the onion, ginger, leek, mushrooms, carrots, peas and cabbage.

So that is going to wrap it up for this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!