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Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. 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. Prepare Vegetables
2. Take 12 oz Carrots, shredded or diced
3. Make ready 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. Get 5 stick Celery
5. Take 2 small, Turnip
6. Take 2 head Broccoli, trimmed of stems
7. Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Prepare 3 small, Onion
9. Prepare 3 Leeks, trimmed of most of the green
10. Take 1 bunch Cilantro (one)
11. Prepare 2 medium, Potatoes
12. Make ready 1 can corn, sweet, gold, drained
13. Take 1 bunch basil (two)
14. Make ready 6 oz Mushrooms, Shiitake
15. Get 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. Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Take 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. 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. Get Spices
25. Prepare 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. Prepare 2 tsp Coriander (as needed really, to taste)
28. Make ready 2 tsp ground cumin (again, as needed, to taste)
29. Take 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Get 1 tsp white pepper
31. Take 1 tsp cracked, Red Pepper
32. Make ready Starch
33. Prepare 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Make ready Optional
35. Make ready 5 cup Kale, chopped
36. Prepare 5 cup Spinach

I think the hardest allowance is to locate the best ingredients hence you can enjoy the appetizing Vegetarian (Vegan) Garden Vegetable and Curry Soup for your dinner with your friends or family. Vegetarian (Vegan) Garden Vegetable and Curry Soup. Actually this is a simple recipe just like the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing Vegetarian (Vegan) Garden Vegetable and Curry Soup for your lunch with your associates or family.

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 a simple recipe just like the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the appetizing Vegetarian (Vegan) Garden Vegetable and Curry Soup for your lunch with your associates or family. Vegetarian (Vegan) Garden Vegetable and Curry Soup Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes.

So that’s going to wrap this up for this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!