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Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetarian (vegan) garden vegetable and curry soup. One of my favorites food recipes. This time, I will make it a bit unique. 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 current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have 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. Take Vegetables
2. Make ready 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. Prepare Celery
5. Make ready small, Turnip
6. Take Broccoli, trimmed of stems
7. Get (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Make ready small, Onion
9. Take Leeks, trimmed of most of the green
10. Make ready Cilantro (one)
11. Prepare medium, Potatoes
12. Prepare corn, sweet, gold, drained
13. Make ready basil (two)
14. Make ready Mushrooms, Shiitake
15. Take Mushrooms, baby Bella
16. Take Garlic, peeled, smashed
17. Get Base
18. Make ready curry paste (to taste, whatever color you want)
19. Get Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Prepare Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
21. Take Butter (or the equivalent Vegan saturated fat substitute)
22. Get Cookware
23. Get 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. Get cilantro (same as basil, add while cooking, or just garnish)
27. Take Coriander (as needed really, to taste)
28. Make ready 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. Get white pepper
31. Make ready cracked, Red Pepper
32. Make ready Starch
33. Make ready preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Take Optional
35. Make ready Kale, chopped
36. Make ready 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.

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.

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