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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 Plus Conserve Money In The Kitchen.
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You may prefer cooking food with your oven, but using a microwave instead will cost you way less money. When you find out it will require 75% more energy to cook in the oven, chances are you'll look for more ways to use the microwave. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. Particularly if you make certain the dishwasher is full prior to starting a cycle. Preserve even more money by air drying and also cool drying your dishes rather than heat drying them.
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We hope you got benefit from reading it, now let's go back to vegetarian (vegan) garden vegetable and curry soup recipe. To cook vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Provide of Vegetables.
- Take 12 oz of Carrots, shredded or diced.
- 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).
- Prepare 5 stick of Celery.
- Take 2 of small, Turnip.
- Take 2 head of Broccoli, trimmed of stems.
- Provide 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.
- Take 3 of small, Onion.
- Use 3 of Leeks, trimmed of most of the green.
- Take 1 bunch of Cilantro (one).
- Prepare 2 of medium, Potatoes.
- Prepare 1 can of corn, sweet, gold, drained.
- Take 1 bunch of basil (two).
- Provide 6 oz of Mushrooms, Shiitake.
- Get 6 oz of Mushrooms, baby Bella.
- Take 10 clove of Garlic, peeled, smashed.
- Take of Base.
- Get 6 oz of curry paste (to taste, whatever color you want).
- Prepare 2 can of Coconut milk, preferably full fat (have 2 extra cans on hand).
- 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).
- Prepare 4 tbsp of Butter (or the equivalent Vegan saturated fat substitute).
- Prepare of Cookware.
- You need 16 quart of Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little).
- You need of Spices.
- Use 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).
- Prepare 1 bunch of cilantro (same as basil, add while cooking, or just garnish).
- Prepare 2 tsp of Coriander (as needed really, to taste).
- Provide 2 tsp of ground cumin (again, as needed, to taste).
- Get 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).
- Take 1 tsp of white pepper.
- You need 1 tsp of cracked, Red Pepper.
- Provide of Starch.
- Use 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..
- You need of Optional.
- Prepare 5 cup of Kale, chopped.
- Use 5 cup of Spinach.
Steps to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
- Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium..
- Brown Onions in the butter or vegan equivalent, in your big stockpot..
- 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..
- 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?.
- 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..
- 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..
- 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..
- Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil..
That just makes it great for your weekly meal prep. A delicious creamy curry soup loaded with vegetables and exotic spices. You'll have to dust off the kitchen knife and do some chopping, but it's worth it! Reviews for: Photos of Vietnamese Style Vegetarian Curry Soup. A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon.
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