Vegetarian (Vegan) Garden Vegetable and Curry Soup. Vegetarian (Vegan) Garden Vegetable and Curry Soup This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to give it that extra depth of flavor.
Add the ginger, chilies, ground spices, curry leaves and stir for a minute. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. Red Curry Vegetable Soup Thai red curry paste provides the spicy base for this soup.
Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way 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 is gonna smell and look delicious.
Vegetarian (Vegan) Garden Vegetable and Curry Soup This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. This vegan curry soup is one such result of the hard, hard work that goes into tasting all those grocery store samples. If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to give it that extra depth of flavor.
Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. 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:
- {Get of Vegetables.
- {Get 12 oz of Carrots, shredded or diced.
- {Get 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).
- {Take 5 stick of Celery.
- {Take 2 of small, Turnip.
- {Prepare 2 head of Broccoli, trimmed of stems.
- {Get 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.
- {Make ready 3 of small, Onion.
- {Take 3 of Leeks, trimmed of most of the green.
- {Take 1 bunch of Cilantro (one).
- {Take 2 of medium, Potatoes.
- {Prepare 1 can of corn, sweet, gold, drained.
- {Prepare 1 bunch of basil (two).
- {Make ready 6 oz of Mushrooms, Shiitake.
- {Get 6 oz of Mushrooms, baby Bella.
- {Take 10 clove of Garlic, peeled, smashed.
- {Make ready of Base.
- {Take 6 oz of curry paste (to taste, whatever color you want).
- {Make ready 2 can of Coconut milk, preferably full fat (have 2 extra cans on hand).
- {Get 4 cup of Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call).
- {Prepare 4 tbsp of Butter (or the equivalent Vegan saturated fat substitute).
- {Make ready of Cookware.
- {Take 16 quart of Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little).
- {Get of Spices.
- {Make ready 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).
- {Make ready 1 bunch of cilantro (same as basil, add while cooking, or just garnish).
- {Prepare 2 tsp of Coriander (as needed really, to taste).
- {Prepare 2 tsp of ground cumin (again, as needed, to taste).
- {Make ready 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).
- {Prepare 1 tsp of white pepper.
- {Get 1 tsp of cracked, Red Pepper.
- {Make ready of Starch.
- {Get 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..
- {Take of Optional.
- {Get 5 cup of Kale, chopped.
- {Take 5 cup of Spinach.
This soup is filled with veggies and protein, a perfect well rounded meal that will easily make it's way on your regular dinner rotation. Bring to boiling over high heat. In a large saucepan, heat oil over medium heat. This hearty vegan barley soup is LOADED with vegetables like tomatoes, potatoes, spinach, corn, carrots, and green peas + perfectly cooked tender barley.
Steps to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium..
- Brown Onions in the butter or vegan equivalent, in your big stockpot..
- 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..
- 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?.
- 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..
- 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..
- 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..
- Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil..
I love this vegan barley soup because it's loaded with vegetables! If you don't eat oil, use some water or vegetable stock instead.; Use any veggies, spices, or herbs you have on hand. Hearty vegetable coconut curry soup with aromatic curry coconut milk broth. I told myself I wasn't going to speak of the weather in this post since it's all I've gabbed about all week, but so help me jujubes, it's all I want to talk about. Thai Vegetable Soup with mushrooms, peppers, bok choy, and tofu in a coconut curry broth.
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