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

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my whole life.

Celebrate fall & winter produce with these nourishing soups! Many are vegan and GF adaptable! Traditionally, it's a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans) in a flavorful broth.

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

Vegetarian Soups and Stews. this link is to an external site that may or may not meet accessibility guidelines. CountryLiving.com's vegetarian soup recipes are sure to please vegetarians and vegetable lovers alike. Whether you're in the mood for a hearty bowl or This vegan soup has lots of different flavors including ginger, turmeric, and curry powder that taste amazing with the butternut squash and lentils. That just makes it great for your weekly meal prep.

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.

Saute the onions and garlic in the instant pot. Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. She shares her culinary experiences and passion for. He prepares a delicious vegetarian curry and a freshly caught fish dish. In the Maldives, John visits a restaurant that grows its own herbs and vegetables using hydroponics.

So that is going to wrap it up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!