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Vegetarian (Vegan) Garden Vegetable and Curry Soup
Vegetarian (Vegan) Garden Vegetable and Curry Soup

Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Good For Your Health.

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More than likely you’ve heard of Cornell University, well these people did their own study on how apples can benefit an individuals brain. While doing their study they learned that, quercetin, which is found in apples helps maintain healthy brain cells. And because of this you will see that apples may actually help people steer clear of the symptoms of Alzheimer’s.

I really hope I have revealed some good information that explained why apples are so good. One thing you should realize is that we only covered some of the benefits of eating apples. You will be able to locate many more benefits with regard to your health in relation to apples. When you go shopping again, don’t forget to purchase quite a few apples, their in the produce department. It can truly help your health and wellbeing for short term as well as for the long haul.

We hope you got insight from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. You can have vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you achieve that.

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

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