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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 and balanced Fast Food.
Just about every article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to that. Once in a while, though, you absolutely do not wish to make a full meal for your family or even just for yourself. Sometimes you just want to hit the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from shame about slipping on your diet. You are capable of doing this because lots of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is how you can eat healthfully when you hit the drive through.
Aim for the side dishes. Not too long ago, the only real side dish item available at a fast food restaurant was French fries. Now lots of the fast food menus have been widened considerably. Now you can get a range of salads. You can get chili. You might get baked potatoes. You can get fruit. There are a lot of possibilities that don’t require eating one thing deep fried. When you order your supper through a drive through window, choose side dishes instead of just grabbing something premade. This helps you keep your calorie count low and lower your fat intake.
Traditional logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make great choices, there is no reason you can’t visit your drive through once in a while. Sometimes what you need is to let another person make your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced 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 cook Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Use Vegetables
- Take 12 oz Carrots, shredded or diced
- You need 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
- Use 2 small, Turnip
- Get 2 head Broccoli, trimmed of stems
- Provide 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Provide 3 small, Onion
- Use 3 Leeks, trimmed of most of the green
- You need 1 bunch Cilantro (one)
- Take 2 medium, Potatoes
- You need 1 can corn, sweet, gold, drained
- Prepare 1 bunch basil (two)
- Use 6 oz Mushrooms, Shiitake
- Take 6 oz Mushrooms, baby Bella
- You need 10 clove Garlic, peeled, smashed
- You need Base
- Provide 6 oz curry paste (to taste, whatever color you want)
- Provide 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)
- Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Use Cookware
- Use 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- You need Spices
- Take 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)
- Prepare 2 tsp Coriander (as needed really, to taste)
- Use 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)
- Provide 1 tsp white pepper
- Take 1 tsp cracked, Red Pepper
- You need Starch
- Use 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Get Optional
- Prepare 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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