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Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Reasons Why Consuming Apples Is Good.

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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. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you do it.

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

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