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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 Wholesome Fast Food.
Almost every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. This is certainly good guidance. Once in a while, though, you definitely do not need to make an entire meal for your family or even just for yourself. Sometimes almost all you really want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by guilt about slipping on your diet. This is because many of the famous fast food restaurants around are trying to “healthy up” their selections. Here is the way to eat healthy and balanced when you hit the drive through.
Focus on the sides. Not that long ago, the only real side dish item available at a fast food restaurant was French fries. Now virtually all of the popular fast food places have widened their menus. Now quite a few of them provide salads. You could get chili. You can also get a baked potato. Fruit is normally offered. There are a lot of alternatives that don’t require eating something deep fried. Instead of the pre-determined “meal deals” try to create a meal out of side dishes. When you are doing this you are able to keep your fat content and also calorie counts low.
Standard logic tells us that one positive way to get healthy and shed pounds is to skip the drive through and to remove fast food restaurants from your thoughts. While, usually, 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. At times the thing you need most is just to have someone else do the cooking. When you choose healthy menu items, you do not have to feel guilty 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. To cook vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Prepare Vegetables
- You need 12 oz Carrots, shredded or diced
- Take 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)
- Use 5 stick Celery
- Prepare 2 small, Turnip
- Provide 2 head Broccoli, trimmed of stems
- Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Provide 3 small, Onion
- You need 3 Leeks, trimmed of most of the green
- Use 1 bunch Cilantro (one)
- Get 2 medium, Potatoes
- Use 1 can corn, sweet, gold, drained
- Take 1 bunch basil (two)
- Get 6 oz Mushrooms, Shiitake
- Prepare 6 oz Mushrooms, baby Bella
- You need 10 clove Garlic, peeled, smashed
- Prepare Base
- Take 6 oz curry paste (to taste, whatever color you want)
- Get 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
- Prepare 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Provide Cookware
- Prepare 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- Take Spices
- Provide 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)
- Provide 2 tsp ground cumin (again, as needed, to taste)
- Provide 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Get 1 tsp white pepper
- Provide 1 tsp cracked, Red Pepper
- Provide Starch
- Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Get Optional
- Take 5 cup Kale, chopped
- Prepare 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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