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Hey everyone, hope you’re having an amazing day today. 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’m gonna 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 popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something that I have loved my entire life.

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

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

1. Make ready Vegetables
2. Take 12 oz Carrots, shredded or diced
3. Get 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. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Get 3 small, Onion
9. Get 3 Leeks, trimmed of most of the green
10. Prepare 1 bunch Cilantro (one)
11. Make ready 2 medium, Potatoes
12. Make ready 1 can corn, sweet, gold, drained
13. Get 1 bunch basil (two)
14. Take 6 oz Mushrooms, Shiitake
15. Get 6 oz Mushrooms, baby Bella
16. Prepare 10 clove Garlic, peeled, smashed
17. Make ready Base
18. Prepare 6 oz curry paste (to taste, whatever color you want)
19. Take 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Prepare 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. Take 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. Take Spices
25. Prepare 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Make ready 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Make ready 2 tsp Coriander (as needed really, to taste)
28. Prepare 2 tsp ground cumin (again, as needed, to taste)
29. Take 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Get 1 tsp white pepper
31. Make ready 1 tsp cracked, Red Pepper
32. Prepare Starch
33. Take 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

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. That just makes it great for your weekly meal prep.

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.

Vegetarian Recipes Easy, Curry Recipes, Veggie Recipes, Indian Food Recipes, Asian Recipes, Dinner Recipes, Cooking Recipes, Healthy Vegan white lasagna soup is rich, super creamy and so cheesy. A one pot soup with lasagna noodles and Italian seasoning. It tastes just like white lasagna! Browse our collection of vegetarian and vegan soups and stews, brought to you by the editors of Vegetarian Times. The national dish of Vietnam, pho is an aromatic noodle soup that's traditionally made with beef broth.

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