Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

From the restaurant to your doorstep. Favourite restaurants in your area, ready to take your order. Free UK Delivery on Eligible Orders 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.

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 cook that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Prepare 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. Take 5 stick Celery
  5. Take 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. Get 3 Leeks, trimmed of most of the green
  10. Take 1 bunch Cilantro (one)
  11. Get 2 medium, Potatoes
  12. Get 1 can corn, sweet, gold, drained
  13. Prepare 1 bunch basil (two)
  14. Prepare 6 oz Mushrooms, Shiitake
  15. Make ready 6 oz Mushrooms, baby Bella
  16. Prepare 10 clove Garlic, peeled, smashed
  17. Prepare Base
  18. Get 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. Take 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Make ready 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Prepare Cookware
  23. Get 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Get Spices
  25. Make ready 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. Take 2 tsp Coriander (as needed really, to taste)
  28. Get 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. Prepare 1 tsp white pepper
  31. Make ready 1 tsp cracked, Red Pepper
  32. Prepare Starch
  33. Get 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Take Optional
  35. Get 5 cup Kale, chopped
  36. Take 5 cup Spinach

I think the hardest allocation is to locate the best ingredients hence you can enjoy the delicious Vegetarian (Vegan) Garden Vegetable and Curry Soup for your dinner with your connections or family. Steps cook Vegetarian (Vegan) Garden Vegetable and Curry Soup. Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small.

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.

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. Here is how you cook it.

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