Recipe of Any-night-of-the-week Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have 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. Take Vegetables
2. Get 12 oz Carrots, shredded or diced
3. Prepare 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. Prepare 5 stick Celery
5. Prepare 2 small, Turnip
6. Get 2 head Broccoli, trimmed of stems
7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Make ready 3 small, Onion
9. Prepare 3 Leeks, trimmed of most of the green
10. Make ready 1 bunch Cilantro (one)
11. Prepare 2 medium, Potatoes
12. Prepare 1 can corn, sweet, gold, drained
13. Take 1 bunch basil (two)
14. Get 6 oz Mushrooms, Shiitake
15. Make ready 6 oz Mushrooms, baby Bella
16. Prepare 10 clove Garlic, peeled, smashed
17. Prepare Base
18. Take 6 oz curry paste (to taste, whatever color you want)
19. Prepare 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. Get 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
22. Prepare Cookware
23. Take 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Prepare Spices
25. Take 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Make ready 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Make ready 2 tsp Coriander (as needed really, to taste)
28. Prepare 2 tsp ground cumin (again, as needed, to taste)
29. Make ready 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Make ready 1 tsp white pepper
31. Make ready 1 tsp cracked, Red Pepper
32. Get Starch
33. Prepare 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Prepare Optional
35. Make ready 5 cup Kale, chopped
36. Take 5 cup 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.

So that is going to wrap this up with this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!