Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive 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 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 favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready Vegetables
- Prepare Carrots, shredded or diced
- Get small, Napa cabbage (or see the optional ingredients below. I use Napa for the crunch, but Kale adds special flavor. Spinach is good too)
- Get Celery
- Take small, Turnip
- Make ready Broccoli, trimmed of stems
- Make ready (28 oz) whole, peeled, Tomatoes, crushed by hand
- Get small, Onion
- Make ready Leeks, trimmed of most of the green
- Take Cilantro (one)
- Take medium, Potatoes
- Take corn, sweet, gold, drained
- Prepare basil (two)
- Prepare Mushrooms, Shiitake
- Make ready Mushrooms, baby Bella
- Prepare Garlic, peeled, smashed
- Take Base
- Make ready curry paste (to taste, whatever color you want)
- Make ready Coconut milk, preferably full fat (have 2 extra cans on hand)
- Get Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Take Butter (or the equivalent Vegan saturated fat substitute)
- Make ready Cookware
- Prepare Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- Take Spices
- Prepare Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Take cilantro (same as basil, add while cooking, or just garnish)
- Get Coriander (as needed really, to taste)
- Make ready ground cumin (again, as needed, to taste)
- Make ready Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Take white pepper
- Prepare cracked, Red Pepper
- Take Starch
- Take preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Make ready Optional
- Make ready Kale, chopped
- Take Spinach
Whether you're in the mood for a hearty bowl or This vegan soup has lots of different flavors including ginger, turmeric, and curry powder that taste amazing with the butternut squash and lentils. This vegan French onion soup is full of flavour, made with healthy ingredients and super easy! Amazing Vegan White Bean Soup, perfect comfort dish for the winter that is full of flavor and hearty. A homemade vegetarian and vegan Indian coconut curried soup recipe spiced with Madras curry powder.
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. The potatoes, turnips large. The rest medium.
- Brown Onions in the butter or vegan equivalent, in your big stockpot.
- 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.
- 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?
- 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.
- 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.
- 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.
- Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil.
If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to. That just makes it great for your weekly meal prep. Vegetarian Chicken Noodle Soup Chard, Lentil & Potato Slow Cooker Soup Slow Cooker Corn & Red Pepper Chowder Green Curry Soup with Cauliflower and Leeks [Beard and Bonnet] Roasted Sweet Potato Soup with Quinoa [The Roasted Root] Avgolemono Soup (Greek Egg and Lemon Soup). A delicious creamy curry soup loaded with vegetables and exotic spices. You'll have to dust off the kitchen knife and do some chopping, but it's worth it!
So that is going to wrap it up with this special food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
