Easiest Way to Cook Delicious Vegetarian (Vegan) Garden Vegetable and Curry Soup

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Vegetarian (Vegan) Garden Vegetable and Curry Soup

Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

We are all aware that eating healthy snacks can help us feel better inside our bodies. We have a tendency to feel way less gross when we increase our daily allowance of healthy foods and lower our consumption of unhealthy foods. A salad helps us feel a lot better than a piece of pizza (physically anyway). This is often a problem, nevertheless, when it comes to eating between snacks. Finding goodies that really help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?

Whole grain snacks are an superb choice for a fast wholesome snack. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you require a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than refined grains present in white bread.

A large variety of instant health snacks is easily available. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. To make vegetarian (vegan) garden vegetable and curry soup you need 36 ingredients and 8 steps. Here is how you achieve that.

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

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