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Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

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To get started with this recipe, we must prepare a few components. You can have vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

1. Take Vegetables
2. Get 12 oz Carrots, shredded or diced
3. Make ready 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. Take 2 small, Turnip
6. Make ready 2 head Broccoli, trimmed of stems
7. Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Take 3 small, Onion
9. Make ready 3 Leeks, trimmed of most of the green
10. Prepare 1 bunch Cilantro (one)
11. Make ready 2 medium, Potatoes
12. Make ready 1 can corn, sweet, gold, drained
13. Make ready 1 bunch basil (two)
14. Get 6 oz Mushrooms, Shiitake
15. Prepare 6 oz Mushrooms, baby Bella
16. Take 10 clove Garlic, peeled, smashed
17. Make ready Base
18. Make ready 6 oz curry paste (to taste, whatever color you want)
19. Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Get 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. Get 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. Make ready 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Prepare 2 tsp Coriander (as needed really, to taste)
28. Make ready 2 tsp ground cumin (again, as needed, to taste)
29. Prepare 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Take 1 tsp white pepper
31. Get 1 tsp cracked, Red Pepper
32. Make ready Starch
33. Make ready 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Take Optional
35. Get 5 cup Kale, chopped
36. Make ready 5 cup Spinach

Vegetarian (Vegan) Garden Vegetable and Curry Soup. Actually this is a simple recipe just like the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing Vegetarian (Vegan) Garden Vegetable and Curry Soup for your lunch with your associates or family. 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.

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.

I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing Vegetarian (Vegan) Garden Vegetable and Curry Soup for your lunch with your associates or family. 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. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients, and it's natural ability warm bodies and hearts on. Vegetarian (Vegan) Garden Vegetable and Curry Soup. Here is how you cook it.

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