Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my whole life. They’re nice and they look fantastic.

Vegetarian Recipes For Baby, Low Prices. Free UK Delivery on Eligible Orders We sell innovative, alternative products for everyday life. Steps to make Vegetarian (Vegan) Garden Vegetable and Curry Soup: Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small.

To get started with this recipe, we must first prepare a few components. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook that.

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

1. Make ready Vegetables
2. Prepare 12 oz Carrots, shredded or diced
3. Take 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. Take 5 stick Celery
5. Get 2 small, Turnip
6. Take 2 head Broccoli, trimmed of stems
7. Make ready 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Get 3 small, Onion
9. Take 3 Leeks, trimmed of most of the green
10. Make ready 1 bunch Cilantro (one)
11. Make ready 2 medium, Potatoes
12. Prepare 1 can corn, sweet, gold, drained
13. Get 1 bunch basil (two)
14. Make ready 6 oz Mushrooms, Shiitake
15. Take 6 oz Mushrooms, baby Bella
16. Make ready 10 clove Garlic, peeled, smashed
17. Take Base
18. Take 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. Prepare 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
22. Make ready Cookware
23. Prepare 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Take Spices
25. Take 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. Make ready 2 tsp Coriander (as needed really, to taste)
28. Get 2 tsp ground cumin (again, as needed, to taste)
29. Prepare 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. Take 1 tsp cracked, Red Pepper
32. Get Starch
33. Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Take Optional
35. Get 5 cup Kale, chopped
36. Prepare 5 cup Spinach

Great recipe for Vegetarian (Vegan) Garden Vegetable and Curry Soup. This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure. Vegetarian (Vegan) Garden Vegetable and Curry Soup.

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.

Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure. Vegetarian (Vegan) Garden Vegetable and Curry Soup. Here is how you cook it. Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup. Vegetarian (Vegan) Garden Vegetable and Curry Soup.

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