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

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Celebrate fall & winter produce with these nourishing soups! Many are vegan and GF adaptable! Traditionally, it's a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans) in a flavorful broth.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must 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. Take 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. Make ready 5 stick Celery
  5. Prepare 2 small, Turnip
  6. Make ready 2 head Broccoli, trimmed of stems
  7. Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take 3 small, Onion
  9. Take 3 Leeks, trimmed of most of the green
  10. Take 1 bunch Cilantro (one)
  11. Take 2 medium, Potatoes
  12. Prepare 1 can corn, sweet, gold, drained
  13. Make ready 1 bunch basil (two)
  14. Prepare 6 oz Mushrooms, Shiitake
  15. Take 6 oz Mushrooms, baby Bella
  16. Make ready 10 clove Garlic, peeled, smashed
  17. Prepare Base
  18. Make ready 6 oz curry paste (to taste, whatever color you want)
  19. Make ready 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. Make ready 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Take 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. 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. Prepare 2 tsp Coriander (as needed really, to taste)
  28. Prepare 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. Prepare 1 tsp white pepper
  31. Get 1 tsp cracked, Red Pepper
  32. Get Starch
  33. Make ready 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Make ready Optional
  35. Prepare 5 cup Kale, chopped
  36. Get 5 cup Spinach

Vegetarian Soups and Stews. this link is to an external site that may or may not meet accessibility guidelines. Vegetable Soup Soup Healthy Main Dish Low Calorie Low-Cholesterol High Fiber Gluten Free. Vegetarian Recipes Easy, Curry Recipes, Veggie Recipes, Indian Food Recipes, Asian Recipes, Dinner Recipes, Cooking Recipes, Healthy Vegan white lasagna soup is rich, super creamy and so cheesy. A one pot soup with lasagna noodles and Italian seasoning.

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.

It tastes just like white lasagna! Healthy homemade vegan vegetable soup recipe with all sorts of yummy harvest veggies If you are vegan or vegetarian, look for Imagine No Chicken broth. It is by far the best vegetable broth on the I made a simple recipe (from the Better Homes and Garden cookbook) recently and the sausage gave. Saute the onions and garlic in the instant pot. Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options.

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