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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 Why Are Apples So Fantastic Pertaining To Your Health.

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More than likely you know that fruits and vegetables will provide you with many of the vitamins you need to stay healthy, and apples are usually the item that most individuals have in their houses, but why? Well lets have a look at the vitamins and minerals that you could discover in just one apple. A number of the major minerals that you will discover in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. Obviously vitamins are in addition essential for your health and wellbeing and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.

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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 do that.

The ingredients needed to prepare Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Take Vegetables
  2. Get 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. Provide 5 stick Celery
  5. Take 2 small, Turnip
  6. Provide 2 head Broccoli, trimmed of stems
  7. You need 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Use 3 small, Onion
  9. Get 3 Leeks, trimmed of most of the green
  10. Get 1 bunch Cilantro (one)
  11. Use 2 medium, Potatoes
  12. Take 1 can corn, sweet, gold, drained
  13. Prepare 1 bunch basil (two)
  14. Prepare 6 oz Mushrooms, Shiitake
  15. Use 6 oz Mushrooms, baby Bella
  16. Provide 10 clove Garlic, peeled, smashed
  17. Get Base
  18. You need 6 oz curry paste (to taste, whatever color you want)
  19. Prepare 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Take 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Provide 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. You need Cookware
  23. Take 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. Use 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Provide 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Take 2 tsp Coriander (as needed really, to taste)
  28. You need 2 tsp ground cumin (again, as needed, to taste)
  29. Take 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Use 1 tsp white pepper
  31. Get 1 tsp cracked, Red Pepper
  32. Provide Starch
  33. Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Take Optional
  35. You need 5 cup Kale, chopped
  36. Take 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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