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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my whole life.

Celebrate fall & winter produce with these nourishing soups! Many are vegan and GF adaptable! Traditionally, it's a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans) in a flavorful broth. This vegan French onion soup is full of flavour, made with healthy ingredients and super easy!

To get started with this particular 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 it.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Make ready Vegetables
  2. Take 12 oz Carrots, shredded or diced
  3. Make ready 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. Get 5 stick Celery
  5. Get 2 small, Turnip
  6. Take 2 head Broccoli, trimmed of stems
  7. Take 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Get 3 small, Onion
  9. Get 3 Leeks, trimmed of most of the green
  10. Get 1 bunch Cilantro (one)
  11. Make ready 2 medium, Potatoes
  12. Get 1 can corn, sweet, gold, drained
  13. Take 1 bunch basil (two)
  14. Take 6 oz Mushrooms, Shiitake
  15. Get 6 oz Mushrooms, baby Bella
  16. Take 10 clove Garlic, peeled, smashed
  17. Make ready Base
  18. Make ready 6 oz curry paste (to taste, whatever color you want)
  19. Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Take 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Get 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Take Cookware
  23. Get 16 quart 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. Take 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Take 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Get 2 tsp Coriander (as needed really, to taste)
  28. Get 2 tsp ground cumin (again, as needed, to taste)
  29. Prepare 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Prepare 1 tsp white pepper
  31. Prepare 1 tsp cracked, Red Pepper
  32. Get Starch
  33. Make ready 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Take Optional
  35. Take 5 cup Kale, chopped
  36. Get 5 cup Spinach

CountryLiving.com's vegetarian soup recipes are sure to please vegetarians and vegetable lovers alike. This vegan soup has lots of different flavors including ginger, turmeric, and curry powder that taste amazing with the butternut squash and lentils. That just makes it great for your weekly meal prep. That is, until we met this creamy curry soup.

Steps 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.

That just makes it great for your weekly meal prep. That is, until we met this creamy curry soup. It's rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms. Vegetarian Chicken Noodle Soup Chard, Lentil & Potato Slow Cooker Soup Slow Cooker Corn & Red Pepper Chowder Green Curry Soup with Cauliflower and Leeks [Beard and Bonnet] Roasted Sweet Potato Soup with Quinoa [The Roasted Root] Avgolemono Soup (Greek Egg and Lemon Soup). Thai curry soup (vegan): A coconut curry broth with vegetables and rice You can build your own vegetarian pizza using veggies you like at Papa John's or go with these options Vegetarian creamy tomato soup (dairy).

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