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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 Fast Food That’s Good For You.
Almost every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. Now and then, though, you definitely do not wish to make a whole meal for your family or even just for yourself. Once in a while you only want to check out the drive through when you are on your way home and end the day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet program? This can be done because lots of the popular fast food places are attempting to make their menus healthy now. Here is the way to find healthy food choices at the drive through.
Go for the side dishes. It has not been that long ago that all you could get at the fast food restaurant was French Fries. Now just about all of the popular fast food places have expanded their menus. Now you can find several different salads. Chili is another choice. You may get a baked potato. You can get fruit. There are a lot of options that you can choose that do not force you to ingest foods that have been deep fried. Instead of the pre-determined “meal deals” try to make a meal consisting of side dishes. When you choose to do this you are able to keep your fat content and also calorie counts low.
Logic claims that one of the best ways to stay healthy is to bypass the drive through and never eat fast food. Most of the time this is a good plan but if you make beneficial choices, there’s no reason you can’t visit your drive through from time to time. Often what you need most is just to have another person do the cooking. If you ultimately choose healthy products, 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. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Take Vegetables
- Use 12 oz Carrots, shredded or diced
- Use 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)
- Take 5 stick Celery
- Provide 2 small, Turnip
- Prepare 2 head Broccoli, trimmed of stems
- Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Take 3 small, Onion
- Provide 3 Leeks, trimmed of most of the green
- Provide 1 bunch Cilantro (one)
- Take 2 medium, Potatoes
- Provide 1 can corn, sweet, gold, drained
- Get 1 bunch basil (two)
- Get 6 oz Mushrooms, Shiitake
- Prepare 6 oz Mushrooms, baby Bella
- Provide 10 clove Garlic, peeled, smashed
- Take Base
- Get 6 oz curry paste (to taste, whatever color you want)
- You need 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)
- Provide 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
- Provide 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Get 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Prepare 2 tsp Coriander (as needed really, to taste)
- You need 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)
- Use 1 tsp white pepper
- Get 1 tsp cracked, Red Pepper
- Prepare Starch
- You need 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Get Optional
- Prepare 5 cup Kale, chopped
- Provide 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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