Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vegetarian (vegan) garden vegetable and curry soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

CountryLiving.com's vegetarian soup recipes are sure to please vegetarians and vegetable lovers alike. Celebrate fall & winter produce with these nourishing soups! Many are vegan and GF adaptable!

Vegetarian (Vegan) Garden Vegetable and Curry Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Vegetarian (Vegan) Garden Vegetable and Curry Soup is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first 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 it.

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

1. Prepare Vegetables
2. Make ready 12 oz Carrots, shredded or diced
3. 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)
4. Make ready 5 stick Celery
5. Get 2 small, Turnip
6. Make ready 2 head Broccoli, trimmed of stems
7. Make ready 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Prepare 3 small, Onion
9. Make ready 3 Leeks, trimmed of most of the green
10. Take 1 bunch Cilantro (one)
11. Take 2 medium, Potatoes
12. Prepare 1 can corn, sweet, gold, drained
13. Take 1 bunch basil (two)
14. Prepare 6 oz Mushrooms, Shiitake
15. Prepare 6 oz Mushrooms, baby Bella
16. Take 10 clove Garlic, peeled, smashed
17. Prepare Base
18. Make ready 6 oz curry paste (to taste, whatever color you want)
19. Get 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. Take 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
22. Take Cookware
23. Get 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Make ready Spices
25. Get 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Get 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Take 2 tsp Coriander (as needed really, to taste)
28. Get 2 tsp ground cumin (again, as needed, to taste)
29. Get 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. Get 1 tsp cracked, Red Pepper
32. Get Starch
33. Take 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Make ready Optional
35. Prepare 5 cup Kale, chopped
36. Take 5 cup Spinach

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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.

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