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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 Choosing Fast Food That’s Very good For You.

Almost every single article about losing weight and getting healthy informs readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. There’s some value to that. Sometimes, though, the last thing you need is to have to prepare an evening meal from scratch. Sometimes almost all you really want is to go to the drive through and get home as quickly as possible. 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? This may be possible because plenty of the popular fast food destinations are attempting to make their menus healthier now. Here’s how it’s possible to eat healthfully when you’re at a fast food spot.

Choose your drive through based on whether it has healthier options available. For example, Arby’s won’t offer hamburgers. Instead, your options consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, while no stranger to the hamburger, likewise includes plenty of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not all fast food spots are as unhealthy as McDonalds with its deep fried every little thing.

Common logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, allowing someone else cook dinner is just the thing you need. If you ultimately choose healthy things, 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 only need 36 ingredients and 8 steps. Here is how you do it.

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