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

Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

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A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen by itself offers you many small ways by which energy and money can be saved. Natural living is definitely something we can all perform, without difficulty. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. You can cook vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. Prepare Vegetables
  2. Provide 12 oz Carrots, shredded or diced
  3. Get 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. Provide 5 stick Celery
  5. Provide 2 small, Turnip
  6. Get 2 head Broccoli, trimmed of stems
  7. Provide 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. You need 3 small, Onion
  9. Use 3 Leeks, trimmed of most of the green
  10. Take 1 bunch Cilantro (one)
  11. Use 2 medium, Potatoes
  12. Get 1 can corn, sweet, gold, drained
  13. Take 1 bunch basil (two)
  14. Take 6 oz Mushrooms, Shiitake
  15. Prepare 6 oz Mushrooms, baby Bella
  16. Use 10 clove Garlic, peeled, smashed
  17. Use Base
  18. Get 6 oz curry paste (to taste, whatever color you want)
  19. You need 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Provide 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Provide 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Use Cookware
  23. Provide 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Provide Spices
  25. Take 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. Get 2 tsp Coriander (as needed really, to taste)
  28. Prepare 2 tsp ground cumin (again, as needed, to taste)
  29. Take 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. Prepare 1 tsp cracked, Red Pepper
  32. You need Starch
  33. Provide 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Use Optional
  35. You need 5 cup Kale, chopped
  36. Get 5 cup Spinach
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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