Vegetarian (Vegan) Garden Vegetable and Curry Soup
Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. Heat oil in large saucepan over medium-high heat. Add remaining ingredients except yogurt; bring to a boil.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Make ready Vegetables
  2. Prepare 12 oz Carrots, shredded or diced
  3. Get 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. Take 5 stick Celery
  5. Make ready 2 small, Turnip
  6. Take 2 head Broccoli, trimmed of stems
  7. Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take 3 small, Onion
  9. Prepare 3 Leeks, trimmed of most of the green
  10. Take 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Get 1 can corn, sweet, gold, drained
  13. Prepare 1 bunch basil (two)
  14. Get 6 oz Mushrooms, Shiitake
  15. Take 6 oz Mushrooms, baby Bella
  16. Make ready 10 clove Garlic, peeled, smashed
  17. Make ready Base
  18. Get 6 oz curry paste (to taste, whatever color you want)
  19. Make ready 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Take 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Take Cookware
  23. Take 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Prepare Spices
  25. Make ready 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Get 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare 2 tsp Coriander (as needed really, to taste)
  28. Get 2 tsp ground cumin (again, as needed, to taste)
  29. Make ready 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Make ready 1 tsp white pepper
  31. Prepare 1 tsp cracked, Red Pepper
  32. Prepare Starch
  33. Get 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Get Optional
  35. Get 5 cup Kale, chopped
  36. Make ready 5 cup Spinach

If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to give it that extra depth of flavor. A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved. In a large saucepan, heat oil over medium heat.

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.

The beauty of this Thai Curry Vegetable Soup is that you can use just about any vegetable you like, although I try to at least have some sort of leafy green. Other vegetables that would be great choices include: spinach, kale, collard greens, cabbage, mushrooms, bean sprouts, snow peas, carrots, or red bell peppers. Make it Vegetarian Hearty vegetable coconut curry soup with aromatic curry coconut milk broth. I told myself I wasn't going to speak of the weather in this post since it's all I've gabbed about all week, but so help me jujubes, it's all I want to talk about. This Spicy Coconut Thai Curry Soup is the perfect weeknight meal.

So that’s going to wrap this up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!