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Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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We hope you got insight 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. Provide Vegetables
2. Get Carrots, shredded or diced
3. Prepare 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. You need Celery
5. Provide small, Turnip
6. Take Broccoli, trimmed of stems
7. Provide (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Take small, Onion
9. You need Leeks, trimmed of most of the green
10. Provide Cilantro (one)
11. Use medium, Potatoes
12. Provide corn, sweet, gold, drained
13. Get basil (two)
14. Take Mushrooms, Shiitake
15. Take Mushrooms, baby Bella
16. Take Garlic, peeled, smashed
17. Prepare Base
18. Provide curry paste (to taste, whatever color you want)
19. Prepare Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Use Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
21. Use Butter (or the equivalent Vegan saturated fat substitute)
22. You need Cookware
23. Get 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. You need Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Use cilantro (same as basil, add while cooking, or just garnish)
27. You need Coriander (as needed really, to taste)
28. Prepare ground cumin (again, as needed, to taste)
29. Take Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. You need white pepper
31. You need cracked, Red Pepper
32. Use Starch
33. You need preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Get Optional
35. Prepare Kale, chopped
36. Use 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.

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