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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my whole life. They’re fine and they look fantastic.

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. Make a comforting veggie curry for dinner, like a dhal or dopiaza.

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

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. 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.

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.

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. She shares her culinary experiences and passion for. For a vegan version, simply substitute unsalted vegetable stock for the chicken stock. Fiery Tofu and Coconut Curry Soup.

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