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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 Choosing Fast Food That’s Good For You.

Almost every “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is actually very true. Occasionally, though, the last thing you need is to have to make a meal from scratch. Once in a while you only want to check out the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by remorse about slipping on your diet. This is because a lot of the famous fast food restaurants on the market are trying to “healthy up” their selections. Here is how you can eat healthy and balanced when you reach the drive through.

Aim toward the side dishes. It has not been that long ago that all you could get in a fast food restaurant was French Fries. Now just about all of the famous fast food places have widened their menus. Now you may get a variety of salads. You may also pick out Chili. You can get baked potatoes. You can make fruit. There are many healthful options that do not consist of putting something deep fried into your body. When deciding on your dinner from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. When you do this you are able to keep your fat content as well as your calorie counts low.

Logic claims that one the simplest way to stay balanced is to bypass the drive through and never eat fast food. While, for the most part, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let other people make your dinner. There isn’t any reason to feel terrible about visiting the drive through when you make healthful decisions!

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

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Use Vegetables
  2. Use 12 oz Carrots, shredded or diced
  3. 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)
  4. You need 5 stick Celery
  5. Take 2 small, Turnip
  6. Take 2 head Broccoli, trimmed of stems
  7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Use 3 small, Onion
  9. Prepare 3 Leeks, trimmed of most of the green
  10. Use 1 bunch Cilantro (one)
  11. Take 2 medium, Potatoes
  12. Take 1 can corn, sweet, gold, drained
  13. Use 1 bunch basil (two)
  14. Prepare 6 oz Mushrooms, Shiitake
  15. Use 6 oz Mushrooms, baby Bella
  16. You need 10 clove Garlic, peeled, smashed
  17. You need Base
  18. Take 6 oz curry paste (to taste, whatever color you want)
  19. You need 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. You need 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Prepare 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Provide Cookware
  23. You need 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Provide Spices
  25. Provide 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Get 2 tsp Coriander (as needed really, to taste)
  28. Take 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. Get 1 tsp white pepper
  31. Use 1 tsp cracked, Red Pepper
  32. Get Starch
  33. You need 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. You need Optional
  35. You need 5 cup Kale, chopped
  36. Use 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.

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