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

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Using your best judgment is just another one of the many ways you may make healthy choices from a dinner menu. This can be best achieved by analyzing dinner pictures onto a menu. It is also recommended that you avoid foods overrun with oatmeal, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.

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

That just makes it great for your weekly meal prep. A delicious creamy curry soup loaded with vegetables and exotic spices. You'll have to dust off the kitchen knife and do some chopping, but it's worth it! Reviews for: Photos of Vietnamese Style Vegetarian Curry Soup. A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon.

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