Recipe: Perfect Vegetarian (Vegan) Garden Vegetable and Curry Soup

Vegetarian (Vegan) Garden Vegetable and Curry Soup. Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers. An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal.

If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, coconut milk and topped off with fresh chopped cilantro to give it. This delicious garden vegetable soup recipe tastes like a garden in a bowl. The layers of delicious flavor are what really sets this soup apart from others. You can have Vegetarian (Vegan) Garden Vegetable and Curry Soup using 36 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup

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

Onion and garlic provide a rich, earthy flavor that's the perfect contrast to the freshness of zucchini, pepper and basil. 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. Updated Thai red curry paste provides the spicy base for this soup.

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

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..

Feel free to substitute whatever vegetables you have on hand for the cauliflower and Vegan. All curry powders are not created equal. It's Soup Week on Oh My Veggies! This easy vegetable soup is full of the goodness of carrots, green beans, cabbage, zucchini, and white beans. So when I saw the Weight Watchers Zero Points Garden Vegetable Soup over at Alanna Kellogg's incredible blog, A Veggie Venture, I thought that this might be the time to expand my.