Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my whole life.

Vegetarian (Vegan) Garden Vegetable and Curry Soup. Here's a homemade vegetarian and vegan Indian coconut curried soup recipe spiced with Madras curry powder, which has a unique and rich taste distinct from other curry blends. Heat oil in large saucepan over medium-high heat.

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

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

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

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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.

Actually this is an easy recipe just when the additional ones. I think the hardest allowance is to find the best ingredients as a result you can enjoy the delectable Vegetarian (Vegan) Garden Vegetable and Curry Soup for your dinner with your connections 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. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples.

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