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Vegetarian (Vegan) Garden Vegetable and Curry Soup
Vegetarian (Vegan) Garden Vegetable and Curry Soup

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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. To cook vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. You need Vegetables
  2. Take Carrots, shredded or diced
  3. You need 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. Provide Celery
  5. Take small, Turnip
  6. Take Broccoli, trimmed of stems
  7. Use (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Prepare small, Onion
  9. You need Leeks, trimmed of most of the green
  10. You need Cilantro (one)
  11. You need medium, Potatoes
  12. Provide corn, sweet, gold, drained
  13. Provide basil (two)
  14. Provide Mushrooms, Shiitake
  15. Take Mushrooms, baby Bella
  16. Provide Garlic, peeled, smashed
  17. Take Base
  18. You need 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. Provide Butter (or the equivalent Vegan saturated fat substitute)
  22. Provide Cookware
  23. You need 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. Prepare Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. You need cilantro (same as basil, add while cooking, or just garnish)
  27. Take Coriander (as needed really, to taste)
  28. Prepare ground cumin (again, as needed, to taste)
  29. Get Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Get white pepper
  31. You need cracked, Red Pepper
  32. Use Starch
  33. Prepare preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Provide Optional
  35. Prepare Kale, chopped
  36. Use Spinach
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.

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