Steps to Prepare Perfect Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I am going to 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 meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my whole life.

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. Vegan Soup Recipes to Inspire Your Plant-Based Menu.

To begin 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 can achieve it.

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

1. Get Vegetables
2. Make ready 12 oz Carrots, shredded or diced
3. Prepare 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. Make ready 2 small, Turnip
6. Get 2 head Broccoli, trimmed of stems
7. Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Get 3 small, Onion
9. Get 3 Leeks, trimmed of most of the green
10. Prepare 1 bunch Cilantro (one)
11. Get 2 medium, Potatoes
12. Get 1 can corn, sweet, gold, drained
13. Take 1 bunch basil (two)
14. Take 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. Get 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Get 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. Take Cookware
23. Get 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. Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Take 2 tsp Coriander (as needed really, to taste)
28. Make ready 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. Take 1 tsp white pepper
31. Take 1 tsp cracked, Red Pepper
32. Take Starch
33. Take 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

For a vegan version, simply substitute unsalted vegetable stock for the chicken stock. Fiery Tofu and Coconut Curry Soup. Vegetarian Soups and Stews. this link is to an external site that may or may not meet accessibility guidelines. Saute the onions and garlic in the instant pot.

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.

Vegetarian Soups and Stews. this link is to an external site that may or may not meet accessibility guidelines. 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. This Thai Coconut Curry Carrot Soup is everything. I seriously wanted to slurp up the entire pot!

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