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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Celebrate fall & winter produce with these nourishing soups! Many are vegan and GF adaptable! Traditionally, it's a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans) in a flavorful broth. That just makes it great for your weekly meal prep.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready Vegetables
  2. Make ready 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. Take 2 small, Turnip
  6. Take 2 head Broccoli, trimmed of stems
  7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Prepare 3 small, Onion
  9. Make ready 3 Leeks, trimmed of most of the green
  10. Take 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Make ready 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. Make ready 10 clove Garlic, peeled, smashed
  17. Take 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. Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Make ready 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. 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. Take 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. Take 1 tsp white pepper
  31. Prepare 1 tsp cracked, Red Pepper
  32. Take Starch
  33. Make ready 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Get Optional
  35. Make ready 5 cup Kale, chopped
  36. Make ready 5 cup Spinach

This Vegetarian Lentil Taco Salad with Tomatoes, Olive, and Avocado can also be vegan if you skip the optional Ranch Dressing and cheese. 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. She shares her culinary experiences and passion for.

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. She shares her culinary experiences and passion for. A delicious creamy curry soup loaded with vegetables and exotic spices. You'll have to dust off the kitchen knife and do some chopping, but it's worth it! Reviews for: Photos of Vietnamese Style Vegetarian Curry Soup.

So that is going to wrap this up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I’m confident that you will 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, colleague and friends. Thank you for reading. Go on get cooking!