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

Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.

Almost each and every “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. This is literally very true. Once in a while, though, you definitely do not need to make a full meal for your family or even just for yourself. Once in a while you need to pay a visit to the drive through when you are on your way home and complete the day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet? This can be done because an abundance of the popular fast food places are trying to make their menus healthy now. Here is how you can eat healthfully when you hit the drive through.

Visit a drive through for a place which has made it a practice to offer healthier options to people. For example, Arby’s won’t serve hamburgers. Alternatively you can pick from roast beef sandwiches, salads, wraps and various healthier items. Wendy’s, obviously, is known for its square burgers, nevertheless the menu there has lots of healthy choices like salad, potatoes and chili. Not every thing is McDonalds with its deep fried chicken parts as well as other terribly bad items.

Logic claims that one the simplest way to stay healthy is to bypass the drive through and never eat fast food. While, for the most part, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have another person do the cooking. If you ultimately choose healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. To cook vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Prepare Vegetables
  2. Prepare Carrots, shredded or diced
  3. Use 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 Celery
  5. Use small, Turnip
  6. Use Broccoli, trimmed of stems
  7. Take (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Get small, Onion
  9. Provide Leeks, trimmed of most of the green
  10. Take Cilantro (one)
  11. Use medium, Potatoes
  12. Use corn, sweet, gold, drained
  13. Get basil (two)
  14. Get Mushrooms, Shiitake
  15. You need Mushrooms, baby Bella
  16. Get Garlic, peeled, smashed
  17. You need Base
  18. Prepare curry paste (to taste, whatever color you want)
  19. Use Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Provide Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Use Butter (or the equivalent Vegan saturated fat substitute)
  22. Prepare Cookware
  23. Get Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Prepare Spices
  25. Get Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Take cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare Coriander (as needed really, to taste)
  28. Use ground cumin (again, as needed, to taste)
  29. Use Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Prepare white pepper
  31. Get cracked, Red Pepper
  32. Take Starch
  33. Get preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. You need Optional
  35. Prepare Kale, chopped
  36. Prepare Spinach
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.

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