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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 Healthy Fast Food.
Almost every single “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. This is really excellent advice. Sometimes, though, the last thing you want is to have to make a meal from scratch. Once in a while you just want to visit the drive through when you are on your way home and finish the day. There is no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This can be done because plenty of the popular fast food destinations making the effort to make their menus healthy now. Here is how one can find healthy food choices at the drive through.
Milk, juice and water will be the best choices for beverages. Choosing a large soda as your beverage adds hundreds of harmful calories to your meal. Usually just one helping of soda pop should be eight ounces big. That helping may contain many spoonfuls of sugar as well as at least a hundred calories. Most fast food carbonated drinks are at least twenty ounces large. It is most often no less than 30 ounces. This shows that your drink alone will put a large number of ounces of sugar into your body as well as several thousand empty calories. Water, fruit juice and also milk, on the other hand, are better choices.
Logic states that that one the simplest way to stay balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good concept but if you make beneficial choices, there is no reason you can’t visit your drive through from time to time. Sometimes the thing you need most is just to have someone else do the cooking. When you select healthful menu items, you do not have to feel guilty 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. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Prepare Vegetables
- Get 12 oz Carrots, shredded or diced
- 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)
- Prepare 5 stick Celery
- Get 2 small, Turnip
- Take 2 head Broccoli, trimmed of stems
- Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Provide 3 small, Onion
- Get 3 Leeks, trimmed of most of the green
- Prepare 1 bunch Cilantro (one)
- Provide 2 medium, Potatoes
- Provide 1 can corn, sweet, gold, drained
- Get 1 bunch basil (two)
- Get 6 oz Mushrooms, Shiitake
- Take 6 oz Mushrooms, baby Bella
- You need 10 clove Garlic, peeled, smashed
- Get Base
- Get 6 oz curry paste (to taste, whatever color you want)
- Provide 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
- Take 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Provide 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- You need Cookware
- Take 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- You need Spices
- Use 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- You need 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Use 2 tsp Coriander (as needed really, to taste)
- Provide 2 tsp ground cumin (again, as needed, to taste)
- You need 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Take 1 tsp white pepper
- Get 1 tsp cracked, Red Pepper
- Provide Starch
- Prepare 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Prepare 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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