Recipe of Ultimate Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Ultimate Vegetarian (Vegan) Garden Vegetable and Curry Soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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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 get started with this particular recipe, we have to prepare a few ingredients. You can cook Vegetarian (Vegan) Garden Vegetable and Curry Soup using 36 ingredients and 8 steps. Here is how you can achieve it.

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

Instructions 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.

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