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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 Deciding on Healthy Fast Food.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague and to carry out all of their own cooking. This is actually very true. Now and then, though, you absolutely do not want to make a whole meal for your family or even just for yourself. Once in a while you just want to check out the drive through while you’re on your way home and finish the day. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet regime? You are capable of doing this because many of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is how to eat healthy and balanced when you reach the drive through.
Milk, juice and water would be the best choices for beverages. Drinking a large soft drink allows hundreds of empty calories into your diet. One serving of soda is eight ounces. That helping may contain numerous spoonfuls of sugar as well as at least a hundred calories. Most fast food soda sizes start out at twenty ounces. Typically, though, they may be 30 ounces. This ensures that just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet program. It is much healthier to decide on milk, juice and also normal water.
Standard logic tells us that one sure way to get healthy and lose fat is to drop the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often the thing you need most is just to have someone else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthy decisions!
We hope you got benefit 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 do that.
The ingredients needed to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Use Vegetables
- Use 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
- Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- You need 3 small, Onion
- Use 3 Leeks, trimmed of most of the green
- Prepare 1 bunch Cilantro (one)
- Get 2 medium, Potatoes
- You need 1 can corn, sweet, gold, drained
- Get 1 bunch basil (two)
- You need 6 oz Mushrooms, Shiitake
- Provide 6 oz Mushrooms, baby Bella
- Get 10 clove Garlic, peeled, smashed
- Take 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)
- Get 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)
- Take Cookware
- Provide 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- Use Spices
- Provide 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Use 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Provide 2 tsp Coriander (as needed really, to taste)
- Prepare 2 tsp ground cumin (again, as needed, to taste)
- Use 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Use 1 tsp white pepper
- Provide 1 tsp cracked, Red Pepper
- Get Starch
- Use 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Use Optional
- You need 5 cup Kale, chopped
- Take 5 cup Spinach
Steps 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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