Recipe: Tasty Vegetarian (Vegan) Garden Vegetable and Curry Soup

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Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is nowadays a great deal more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who are dealing with conditions such as high blood pressure, which is directly associated with poor eating habits. Even though we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that a lot of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make a few minor changes that can start to make a positive impact to our day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most probably buy a lot of items out of habit. For instance, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it contains. One wholesome substitute that can give you a healthy start to your day is oatmeal. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.

Obviously, it’s not difficult to start integrating healthy eating into your life.

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

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..

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