Recipe: Appetizing 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.

Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. 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 cook it.

Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup

1. You need of Vegetables.
2. You need 12 oz of Carrots, shredded or diced.
3. Prepare 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. It's 2 of small, Turnip.
6. Prepare 2 head of Broccoli, trimmed of stems.
7. You need 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.
8. Prepare 3 of small, Onion.
9. You need 3 of Leeks, trimmed of most of the green.
10. Prepare 1 bunch of Cilantro (one).
11. Prepare 2 of medium, Potatoes.
12. You need 1 can of corn, sweet, gold, drained.
13. Prepare 1 bunch of basil (two).
14. You need 6 oz of Mushrooms, Shiitake.
15. You need 6 oz of Mushrooms, baby Bella.
16. You need 10 clove of Garlic, peeled, smashed.
17. It's of Base.
18. You need 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. Prepare 4 cup of Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call).
21. You need 4 tbsp of Butter (or the equivalent Vegan saturated fat substitute).
22. You need of Cookware.
23. It's 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. You need 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).
26. You need 1 bunch of cilantro (same as basil, add while cooking, or just garnish).
27. Prepare 2 tsp of Coriander (as needed really, to taste).
28. You need 2 tsp of ground cumin (again, as needed, to taste).
29. You need 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).
30. It's 1 tsp of white pepper.
31. It's 1 tsp of cracked, Red Pepper.
32. Prepare of Starch.
33. Prepare 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..
34. You need of Optional.
35. It's 5 cup of Kale, chopped.
36. Prepare 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. It's Soup Week on Oh My Veggies! Updated Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and Vegan.

Vegetarian (Vegan) Garden Vegetable and Curry Soup instructions

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..

All curry powders are not created equal. Vegetarian and Vegan easy recipes on a budget. Learn how to cook healthy meals at home that saves money. So made this quick and easy garden vegetable soup (vegan and GF) which is soul satisfying and light on the tummy. This soup is thick and creamy without the addition of any flours or.