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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 explains readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is certainly excellent information. But at times the last thing you want to do is put together a whole supper for yourself and your family. Sometimes all you want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. You are capable of doing this because many of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here’s how it is possible to eat healthfully when you are at a fast food spot.
Concentrate on the sides. It wasn’t too long ago that French Fries were your only side dish option at a restaurant. Now more or less all of the well-known fast food places have widened their menus. Now you can get a variety of salads. You could get chili. Baked potatoes may also be purchased. Fruit is normally obtainable. There are a lot of possibilities that you can choose that do not force you to ingest foods that have been deep fried. When you order your dinner through a drive through window, select side dishes instead of just grabbing something premade. This makes it possible for you to keep the calorie count low and reduce your fat intake.
Logic says that one the simplest way to stay healthy is to avoid the drive through and never eat fast food. While, usually, this is a good idea, 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 someone else create your dinner. When you choose wholesome menu items, you do not have to feel bad about visiting the drive through.
We hope you got insight 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 achieve it.
The ingredients needed to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Provide Vegetables
- Provide 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)
- Get 5 stick Celery
- You need 2 small, Turnip
- Prepare 2 head Broccoli, trimmed of stems
- Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Use 3 small, Onion
- You need 3 Leeks, trimmed of most of the green
- Take 1 bunch Cilantro (one)
- Take 2 medium, Potatoes
- Provide 1 can corn, sweet, gold, drained
- Provide 1 bunch basil (two)
- Get 6 oz Mushrooms, Shiitake
- Get 6 oz Mushrooms, baby Bella
- Use 10 clove Garlic, peeled, smashed
- You need Base
- Take 6 oz curry paste (to taste, whatever color you want)
- Prepare 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)
- Use 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Prepare 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)
- Prepare Spices
- You need 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Provide 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Prepare 2 tsp Coriander (as needed really, to taste)
- Take 2 tsp ground cumin (again, as needed, to taste)
- Get 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Provide 1 tsp white pepper
- You need 1 tsp cracked, Red Pepper
- Use Starch
- Prepare 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Use Optional
- Use 5 cup Kale, chopped
- Take 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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