Easiest Way to Prepare Delicious Vegetarian (Vegan) Garden Vegetable and Curry Soup

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Warm & satsifying Coconut Curry Vegetable Soup with a silky, golden broth! Learn to cook Indian Vegetarian Recipes the easy way. A hearty Vegetable Soup is so tempting in winter. Vegetarian (Vegan) Garden Vegetable and Curry Soup highly diverse and have mind sense that unique. Some kinds of Vegetarian (Vegan) Garden Vegetable and Curry Soup recipes are also sufficient simple to process and do not take lengthy. Though not everyone likes Vegetarian (Vegan) Garden Vegetable and Curry Soup food, nowadays few people are get attached and like the sundry Vegetarian (Vegan) Garden Vegetable and Curry Soup foods available. This could be visible of the number of restaurants that supply Vegetarian (Vegan) Garden Vegetable and Curry Soup as one of the serving. You can have Vegetarian (Vegan) Garden Vegetable and Curry Soup using 36 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup

1. Prepare of Vegetables.
2. Prepare 12 oz of Carrots, shredded or diced.
3. You need 1 head of 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. It's 5 stick of Celery.
5. It's 2 of small, Turnip.
6. It's 2 head of Broccoli, trimmed of stems.
7. Prepare 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.
8. It's 3 of small, Onion.
9. Prepare 3 of Leeks, trimmed of most of the green.
10. It's 1 bunch of Cilantro (one).
11. You need 2 of medium, Potatoes.
12. You need 1 can of corn, sweet, gold, drained.
13. Prepare 1 bunch of basil (two).
14. It's 6 oz of Mushrooms, Shiitake.
15. It's 6 oz of Mushrooms, baby Bella.
16. You need 10 clove of Garlic, peeled, smashed.
17. Prepare of Base.
18. You need 6 oz of curry paste (to taste, whatever color you want).
19. Prepare 2 can of Coconut milk, preferably full fat (have 2 extra cans on hand).
20. Prepare 4 cup of Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call).
21. It's 4 tbsp of Butter (or the equivalent Vegan saturated fat substitute).
22. You need of Cookware.
23. You need 16 quart of Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little).
24. It's of Spices.
25. You need 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).
26. It's 1 bunch of cilantro (same as basil, add while cooking, or just garnish).
27. Prepare 2 tsp of Coriander (as needed really, to taste).
28. Prepare 2 tsp of ground cumin (again, as needed, to taste).
29. It's 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).
30. You need 1 tsp of white pepper.
31. You need 1 tsp of cracked, Red Pepper.
32. It's of Starch.
33. You need 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..
34. It's of Optional.
35. You need 5 cup of Kale, chopped.
36. It's 5 cup of Spinach.

A cup of soup is a great meal starter or a tasty, nutritious and satisfying lunch. Make a comforting veggie curry for dinner, like a dhal or dopiaza. Use storecupboard ingredients including lentils and chickpeas, fresh veg Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day.

Vegetarian (Vegan) Garden Vegetable and Curry Soup instructions

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..

The recipe consists of classic garden vegetables that are gently simmered with a hint of thyme. There are no stocks or fancy ingredients, - it's just pure s. It's been freezing cold here in Sydney over the past week and it's inspired me to create my simple garden vegetable soup that you can easily whip. This easy curried vegan lentil soup with cauliflower is hearty, flavorful, and contains rich and aromatic spices! It's the perfect family-friendly healthy meal to make for the holidays or any busy weeknight!

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