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Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Just about every article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. But sometimes the last thing you want to do is make a whole supper for yourself and your family. Sometimes all you really want is to go to the drive through and get home quickly. There is simply no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how you can eat healthy when you hit the drive through.
Milk, juice and water will be the best options for beverages. Drinking a large soda forces hundreds of empty fat laden calories into your diet. One helping of soda pop is eight ounces. That portion typically is made up of a minimum of a hundred calories and more than a few tablespoons of sugar. Most fast food fizzy drinks are no less than twenty ounces big. Generally, though, they’re 30 ounces. Choosing a soft drink as your beverage increases your calorie absorption by thousands and adds way too much sugar to your diet. It is much healthier to choose milk, juice or perhaps standard water.
Logic states that that one the easiest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good concept but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Sometimes what you need is to let another person create your dinner. There isn’t any reason to feel guilty about going to the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. To cook vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Take Vegetables
- Get 12 oz Carrots, shredded or diced
- Prepare 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)
- Use 5 stick Celery
- Get 2 small, Turnip
- You need 2 head Broccoli, trimmed of stems
- Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
- Prepare 3 small, Onion
- Use 3 Leeks, trimmed of most of the green
- Prepare 1 bunch Cilantro (one)
- You need 2 medium, Potatoes
- Get 1 can corn, sweet, gold, drained
- Get 1 bunch basil (two)
- Get 6 oz Mushrooms, Shiitake
- Provide 6 oz Mushrooms, baby Bella
- Provide 10 clove Garlic, peeled, smashed
- Prepare Base
- Take 6 oz curry paste (to taste, whatever color you want)
- Use 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
- You need 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
- Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
- Provide Cookware
- Take 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
- You need Spices
- Take 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
- Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
- Get 2 tsp Coriander (as needed really, to taste)
- Prepare 2 tsp ground cumin (again, as needed, to taste)
- Provide 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
- You need 1 tsp white pepper
- Get 1 tsp cracked, Red Pepper
- Get Starch
- Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
- Prepare Optional
- Use 5 cup Kale, chopped
- You need 5 cup Spinach
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.
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