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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 Finding Healthful Fast Food.

Just about any article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really excellent advice. But occasionally the last thing you want to do is make a whole supper for yourself and your family. Sometimes you just would like to hit the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by remorse about slipping on your diet. You can do this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is the way to find healthy food at the drive through.

Choose a drive through with a restaurant that’s known for catering to people with healthier palates. Arby’s for instance, is void of burgers. Instead, your selections include roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has offered hamburgers for decades, additionally they have quite a few other healthy options like salads, baked potatoes and chili. Not everything is McDonalds with its deep fried chicken parts as well as other terribly bad items.

Traditional logic tells us that one sure way to get healthy and shed pounds is to by pass the drive through and to banish fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a few good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need most is just to have someone else do the cooking. When you select 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 achieve it.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Provide Vegetables
  2. Provide Carrots, shredded or diced
  3. Provide 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. Get Celery
  5. Get small, Turnip
  6. Get Broccoli, trimmed of stems
  7. Use (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take small, Onion
  9. Provide Leeks, trimmed of most of the green
  10. You need Cilantro (one)
  11. Take medium, Potatoes
  12. Take corn, sweet, gold, drained
  13. Use basil (two)
  14. Take Mushrooms, Shiitake
  15. Prepare Mushrooms, baby Bella
  16. Use Garlic, peeled, smashed
  17. Prepare Base
  18. You need curry paste (to taste, whatever color you want)
  19. You need Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Use Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Provide Butter (or the equivalent Vegan saturated fat substitute)
  22. Get Cookware
  23. Take Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Get Spices
  25. Prepare Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Provide cilantro (same as basil, add while cooking, or just garnish)
  27. Take Coriander (as needed really, to taste)
  28. Get ground cumin (again, as needed, to taste)
  29. Provide Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Use white pepper
  31. Use cracked, Red Pepper
  32. Get Starch
  33. You need preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Take Optional
  35. Take Kale, chopped
  36. Prepare Spinach
Instructions 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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