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Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. 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 popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my whole 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 to make Vegetarian (Vegan) Garden Vegetable and Curry Soup: Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small.

To begin with this particular 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. Prepare 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. Get 2 head Broccoli, trimmed of stems
7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Take 3 small, Onion
9. Make ready 3 Leeks, trimmed of most of the green
10. Get 1 bunch Cilantro (one)
11. Take 2 medium, Potatoes
12. Get 1 can corn, sweet, gold, drained
13. Take 1 bunch basil (two)
14. Prepare 6 oz Mushrooms, Shiitake
15. Prepare 6 oz Mushrooms, baby Bella
16. Prepare 10 clove Garlic, peeled, smashed
17. Get Base
18. Prepare 6 oz curry paste (to taste, whatever color you want)
19. Make ready 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. 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. Make ready 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. Take 1 tsp white pepper
31. Take 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. Take Optional
35. Take 5 cup Kale, chopped
36. Make ready 5 cup Spinach

Vegetarian (Vegan) Garden Vegetable and Curry Soup. Saute the onions and garlic in the instant pot. 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!

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.

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. Add a tsp of any oil of your choice and sauté the veggies for a few minutes.

So that is going to wrap it up with this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I am 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!