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

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Make Favorite Vegetarian (Vegan) Garden Vegetable and Curry Soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Wholesome cooking is often difficult because most of us don't need to spend time preparing and planning meals that our own families refuse to eat. At exactly the same time, we want our own families to be healthy so that we feel compelled to master new and improved methods of cooking well balanced meals for our family to love (and unfortunately in certain circumstances scorn).

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Many things affect the quality of taste from Vegetarian (Vegan) Garden Vegetable and Curry Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian (Vegan) Garden Vegetable and Curry Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetarian (Vegan) Garden Vegetable and Curry Soup is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup estimated approx 2 hours.

To begin with this recipe, we have to 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 that.

This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients, and it's natural ability warm bodies and hearts on a cold winter day.

Ingredients and spices that need to be Take to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

1. Vegetables
2. 12 oz Carrots, shredded or diced
3. 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. 5 stick Celery
5. 2 small, Turnip
6. 2 head Broccoli, trimmed of stems
7. 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. 3 small, Onion
9. 3 Leeks, trimmed of most of the green
10. 1 bunch Cilantro (one)
11. 2 medium, Potatoes
12. 1 can corn, sweet, gold, drained
13. 1 bunch basil (two)
14. 6 oz Mushrooms, Shiitake
15. 6 oz Mushrooms, baby Bella
16. 10 clove Garlic, peeled, smashed
17. Base
18. 6 oz curry paste (to taste, whatever color you want)
19. 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
20. 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
21. 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
22. Cookware
23. 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Spices
25. 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. 2 tsp Coriander (as needed really, to taste)
28. 2 tsp ground cumin (again, as needed, to taste)
29. 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. 1 tsp white pepper
31. 1 tsp cracked, Red Pepper
32. Starch
33. 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Optional
35. 5 cup Kale, chopped
36. 5 cup Spinach

Steps to make 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.

While this is certainly not the end all be guide to cooking easy and quick lunches it's good food for thought. The stark reality is that will get your own creative juices flowing so that you could prepare excellent lunches for the own family without having to do too much heavy cooking from the practice.

So that's going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Vegetarian (Vegan) Garden Vegetable and Curry Soup. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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