Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

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

1. Take Vegetables
2. Take Carrots, shredded or diced
3. Make ready 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. Prepare Broccoli, trimmed of stems
7. Take (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Take small, Onion
9. Prepare Leeks, trimmed of most of the green
10. Take Cilantro (one)
11. Make ready medium, Potatoes
12. Take corn, sweet, gold, drained
13. Prepare basil (two)
14. Get Mushrooms, Shiitake
15. Get Mushrooms, baby Bella
16. Get Garlic, peeled, smashed
17. Make ready Base
18. Get curry paste (to taste, whatever color you want)
19. Make ready 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. Get Cookware
23. Prepare 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. Get Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Prepare cilantro (same as basil, add while cooking, or just garnish)
27. Prepare Coriander (as needed really, to taste)
28. Get ground cumin (again, as needed, to taste)
29. Prepare 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. Prepare cracked, Red Pepper
32. Make ready Starch
33. Take preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Make ready Optional
35. Take Kale, chopped
36. Get Spinach

For a vegan version, simply substitute unsalted vegetable stock for the chicken stock. Fiery Tofu and Coconut Curry Soup. Vegetarian Soups and Stews. this link is to an external site that may or may not meet accessibility guidelines. Serve this vegetarian Indian chickpea curry as a main meal or side dish.

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.

It's gluten-free, good for you and freezable so you can save any leftovers. An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal. A guide to getting started with vegan soups and stews. Includes popular soups from every cuisine, plus Dal—India's most popular soup, made from curried lentils or mung beans. Vegetable Soup—An American-style soup featuring coarsely-chopped vegetables served in a flavorful broth.

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