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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 Deciding on Healthy Fast Food.

Just about any article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is really excellent advice. But at times the last thing you would like to do is make a whole dinner for yourself and your family. Once in a while you only want to pay a visit to the drive through while you are on your way home and complete the day. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet? This is possible because plenty of the popular fast food destinations are trying to make their menus healthy now. Here’s how you’ll be able to eat healthfully while you are at a fast food restaurant.

Your drink needs to be water or juice or milk. Choosing a large soda as your beverage adds hundreds of poor calories to your meal. Usually just one serving of soda pop is only eight ounces big. Those eight ounces are often at least 100 calories and about ten tablespoons of sugar. Most fast food carbonated drinks are at least twenty ounces huge. It is most often a minimum of 30 ounces. This ensures that just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. It is much healthier to choose milk, juice or regular water.

Logic states that that one the easiest way to stay healthy is to sidestep the drive through and never eat fast food. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you require most is just to have someone else do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthy decisions!

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 cook that.

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