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We hope you got benefit from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. To cook vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Provide Vegetables
- Take 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)
- You need Celery
- You need small, Turnip
- Use Broccoli, trimmed of stems
- Provide (28 oz) whole, peeled, Tomatoes, crushed by hand
- You need small, Onion
- Get Leeks, trimmed of most of the green
- Use Cilantro (one)
- Get medium, Potatoes
- Get corn, sweet, gold, drained
- Take basil (two)
- Prepare Mushrooms, Shiitake
- Take Mushrooms, baby Bella
- Prepare Garlic, peeled, smashed
- Get Base
- Take curry paste (to taste, whatever color you want)
- Take Coconut milk, preferably full fat (have 2 extra cans on hand)
- You need Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Provide Butter (or the equivalent Vegan saturated fat substitute)
- Prepare Cookware
- Prepare Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- You need 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)
- Prepare Coriander (as needed really, to taste)
- Take ground cumin (again, as needed, to taste)
- Provide Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- Use white pepper
- You need cracked, Red Pepper
- Prepare Starch
- Take preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Get Optional
- You need Kale, chopped
- Provide Spinach
Instructions 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!
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