Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my whole life. They’re nice and they look fantastic.

Free UK Delivery on Eligible Orders From the restaurant to your doorstep. Favourite restaurants in your area, ready to take your order. 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 first 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. Make ready Vegetables
  2. Take 12 oz Carrots, shredded or diced
  3. Take 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. Get 2 small, Turnip
  6. Prepare 2 head Broccoli, trimmed of stems
  7. Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Get 3 small, Onion
  9. Prepare 3 Leeks, trimmed of most of the green
  10. Prepare 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. 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. Get 6 oz curry paste (to taste, whatever color you want)
  19. Get 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Make ready 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. Get Cookware
  23. Prepare 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. Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Get 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. 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. 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. Get Optional
  35. Take 5 cup Kale, chopped
  36. Get 5 cup Spinach

Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup Prepare of Vegetables. You need of Carrots, shredded or diced. It's of small, Napa cabbage (or see Steps cook Vegetarian (Vegan) Garden Vegetable and Curry Soup. Chop all veggies to the desired size.

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.

It's of small, Napa cabbage (or see Steps cook Vegetarian (Vegan) Garden Vegetable and Curry Soup. 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. Vegetarian (Vegan) Garden Vegetable and Curry Soup.

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 sure 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!