How to Make Award-winning Vegetarian (Vegan) Garden Vegetable and Curry Soup

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my entire 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 begin 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.

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

1. Take Vegetables
2. Prepare 12 oz Carrots, shredded or diced
3. Take 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. Make ready 5 stick Celery
5. Take 2 small, Turnip
6. Make ready 2 head Broccoli, trimmed of stems
7. Get 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Take 3 small, Onion
9. Take 3 Leeks, trimmed of most of the green
10. Get 1 bunch Cilantro (one)
11. Take 2 medium, Potatoes
12. Take 1 can corn, sweet, gold, drained
13. Make ready 1 bunch basil (two)
14. Get 6 oz Mushrooms, Shiitake
15. Get 6 oz Mushrooms, baby Bella
16. Prepare 10 clove Garlic, peeled, smashed
17. Prepare Base
18. Make ready 6 oz curry paste (to taste, whatever color you want)
19. Make ready 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. Make ready 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
22. Get Cookware
23. Take 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Make ready Spices
25. Make ready 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Get 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Take 2 tsp Coriander (as needed really, to taste)
28. Make ready 2 tsp ground cumin (again, as needed, to taste)
29. Get 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Make ready 1 tsp white pepper
31. Make ready 1 tsp cracked, Red Pepper
32. Make ready Starch
33. Prepare 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. 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. 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.

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.

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. She shares her culinary experiences and passion for. 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). That is, until we met this creamy curry soup.

So that’s going to wrap it up with this exceptional food vegetarian (vegan) garden vegetable and curry soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!