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

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Saute the onions and garlic in the instant pot. Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. Celebrate fall & winter produce with these nourishing soups! Many are vegan and GF adaptable!

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Make ready Vegetables
  2. Take Carrots, shredded or diced
  3. Prepare 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. Take Celery
  5. Get small, Turnip
  6. Get Broccoli, trimmed of stems
  7. Get (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take small, Onion
  9. Take Leeks, trimmed of most of the green
  10. Get Cilantro (one)
  11. Make ready medium, Potatoes
  12. Take corn, sweet, gold, drained
  13. Make ready basil (two)
  14. Take Mushrooms, Shiitake
  15. Take Mushrooms, baby Bella
  16. Make ready Garlic, peeled, smashed
  17. Take Base
  18. Make ready curry paste (to taste, whatever color you want)
  19. Take Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Make ready 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. Take Cookware
  23. Make ready Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Prepare Spices
  25. Make ready Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Make ready cilantro (same as basil, add while cooking, or just garnish)
  27. Prepare Coriander (as needed really, to taste)
  28. Take ground cumin (again, as needed, to taste)
  29. Make ready Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Make ready white pepper
  31. Make ready cracked, Red Pepper
  32. Prepare Starch
  33. Prepare preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Make ready Optional
  35. Prepare Kale, chopped
  36. Get Spinach

That just makes it great for your weekly meal prep. CountryLiving.com's vegetarian soup recipes are sure to please vegetarians and vegetable lovers alike. Whether you're in the mood for a hearty bowl or This vegan soup has lots of different flavors including ginger, turmeric, and curry powder that taste amazing with the butternut squash and lentils. A homemade vegetarian and vegan Indian coconut curried soup recipe spiced with Madras curry powder.

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.

Whether you're in the mood for a hearty bowl or This vegan soup has lots of different flavors including ginger, turmeric, and curry powder that taste amazing with the butternut squash and lentils. A homemade vegetarian and vegan Indian coconut curried soup recipe spiced with Madras curry powder. 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. 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!

So that’s going to wrap this up for this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!