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Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is actually very true. From time to time, though, the last thing you need is to have to prepare a meal from scratch. Sometimes you just would like to go to the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by remorse about slipping on your diet. You are able to do this because lots of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here’s how it’s possible to eat healthfully when you’re at a fast food spot.
Focus on the sides. It wasn’t too long ago that French Fries were your only side dish option at a restaurant. Today the vast majority of the most popular fast food franchises have enhanced their offerings. Now you can get a variety of salads. You may also select Chili. Baked potatoes can also be ordered. Fruit is normally available. There are a lot of alternatives that don’t require eating one thing deep fried. When you get your dinner through a drive through window, choose side dishes instead of just grabbing something premade. This helps you keep the calorie count low and reduce your fat intake.
Basic logic states that the simplest way to lose fat and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let another person make your dinner. When you select healthful menu items, you do not have to feel bad about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. To make vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Get Vegetables
- Use 12 oz Carrots, shredded or diced
- Provide 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)
- Get 5 stick Celery
- Provide 2 small, Turnip
- You need 2 head Broccoli, trimmed of stems
- Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Prepare 3 small, Onion
- Provide 3 Leeks, trimmed of most of the green
- You need 1 bunch Cilantro (one)
- Get 2 medium, Potatoes
- Prepare 1 can corn, sweet, gold, drained
- You need 1 bunch basil (two)
- Take 6 oz Mushrooms, Shiitake
- Use 6 oz Mushrooms, baby Bella
- You need 10 clove Garlic, peeled, smashed
- Use Base
- Get 6 oz curry paste (to taste, whatever color you want)
- Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
- You need 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- You need 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- You need Cookware
- Get 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- Use Spices
- Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Use 2 tsp Coriander (as needed really, to taste)
- Use 2 tsp ground cumin (again, as needed, to taste)
- Provide 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- You need 1 tsp white pepper
- Prepare 1 tsp cracked, Red Pepper
- Use Starch
- Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Get Optional
- Prepare 5 cup Kale, chopped
- Use 5 cup Spinach
Instructions to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium.
- 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. Bring to low boil over medium+ heat. 30 minutes. Stir often, don't burn.
- 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?
- 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.
- 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.
- 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.
- Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil.
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