Easiest Way to Make Speedy Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hello everybody, 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. This time, I will make it a bit unique. This will be really delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life.

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 can achieve that.

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

1. Make ready Vegetables
2. Get 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. Make ready 5 stick Celery
5. Prepare 2 small, Turnip
6. Get 2 head Broccoli, trimmed of stems
7. Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Make ready 3 small, Onion
9. Take 3 Leeks, trimmed of most of the green
10. Prepare 1 bunch Cilantro (one)
11. Take 2 medium, Potatoes
12. Prepare 1 can corn, sweet, gold, drained
13. Make ready 1 bunch basil (two)
14. Make ready 6 oz Mushrooms, Shiitake
15. Take 6 oz Mushrooms, baby Bella
16. Make ready 10 clove Garlic, peeled, smashed
17. Prepare Base
18. Take 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. Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
22. Take 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. Take Spices
25. Make ready 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Take 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. Take 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. Make ready 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. Take Optional
35. Prepare 5 cup Kale, chopped
36. Make ready 5 cup Spinach

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.

So that’s going to wrap it up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at 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!