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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 Finding Nutritious Fast Food.
Almost each and every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is really very true. From time to time, though, you absolutely do not wish 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 complete the day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet regime? This may be possible because lots of the popular fast food spots making the effort to make their menus healthy now. Here’s how it is possible to eat healthfully when you’re at a fast food spot.
Choose your drive through according to if it has better options available. Arby’s for example, is void of burgers. You could eat roast beef sandwiches, wraps and salads instead. Wendy’s, of course, is known for its square burgers, but the menu there has lots of wholesome choices like salad, potatoes and chili. Not all fast food spots are as unhealthy as McDonalds with its deep fried every little thing.
Common logic tells us that one sure way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. While, in most cases, 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 what you need is to let other people create your dinner. If you ultimately choose healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. To make vegetarian (vegan) garden vegetable and curry soup you need 36 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Prepare Vegetables
- Use 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)
- Provide 5 stick Celery
- Use 2 small, Turnip
- You need 2 head Broccoli, trimmed of stems
- Use 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Use 3 small, Onion
- Get 3 Leeks, trimmed of most of the green
- Get 1 bunch Cilantro (one)
- Use 2 medium, Potatoes
- Prepare 1 can corn, sweet, gold, drained
- Get 1 bunch basil (two)
- Use 6 oz Mushrooms, Shiitake
- Prepare 6 oz Mushrooms, baby Bella
- Use 10 clove Garlic, peeled, smashed
- Use Base
- Prepare 6 oz curry paste (to taste, whatever color you want)
- Prepare 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)
- Use 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Prepare Cookware
- Get 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)
- Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Take 2 tsp Coriander (as needed really, to taste)
- Provide 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)
- Prepare 1 tsp white pepper
- Use 1 tsp cracked, Red Pepper
- Get Starch
- Use 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Prepare Optional
- Take 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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