Com Cuinar Vegetarian (Vegan) Garden Vegetable and Curry Soup Facile

Vegetarian (Vegan) Garden Vegetable and Curry Soup - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Vegetarian (Vegan) Garden Vegetable and Curry Soup! A quick and easy dinner that is ready in under 25 minutes!

You can cook Vegetarian (Vegan) Garden Vegetable and Curry Soup with 36 Ingredients and 8 steps. See the following guide!

1. Vegetables.
2. 12 oz Carrots, shredded or diced.
3. 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. 5 stick Celery.
5. 2 small, Turnip.
6. 2 head Broccoli, trimmed of stems.
7. 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand.
8. 3 small, Onion.
9. 3 Leeks, trimmed of most of the green.
10. 1 bunch Cilantro (one).
11. 2 medium, Potatoes.
12. 1 can corn, sweet, gold, drained.
13. 1 bunch basil (two).
14. 6 oz Mushrooms, Shiitake.
15. 6 oz Mushrooms, baby Bella.
16. 10 clove Garlic, peeled, smashed.
17. Base.
18. 6 oz curry paste (to taste, whatever color you want).
19. 2 can Coconut milk, preferably full fat (have 2 extra cans on hand).
20. 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call).
21. 4 tbsp Butter (or the equivalent Vegan saturated fat substitute).
22. Cookware.
23. 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little).
24. Spices.
25. 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish).
26. 1 bunch cilantro (same as basil, add while cooking, or just garnish).
27. 2 tsp Coriander (as needed really, to taste).
28. 2 tsp ground cumin (again, as needed, to taste).
29. 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).
30. 1 tsp white pepper.
31. 1 tsp cracked, Red Pepper.
32. Starch.
33. 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..
34. Optional.
35. 5 cup Kale, chopped.
36. 5 cup Spinach.

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..