Recipe of Vegetarian (Vegan) Garden Vegetable and Curry Soup Homemade

Recipe of Vegetarian (Vegan) Garden Vegetable and Curry Soup Homemade

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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 Tips For Living Green And Lowering costs In The Kitchen.

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You may well prefer cooking with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is actually greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. Particularly if you ensure that the dishwasher is full previous to starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can add to the amount of money you save.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is definitely something we can all do, without difficulty. Mostly, 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 achieve it.

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

  1. Prepare of Vegetables.
  2. Prepare 12 oz of Carrots, shredded or diced.
  3. Provide 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. Use 2 head of Broccoli, trimmed of stems.
  7. You need 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.
  8. You need 3 of small, Onion.
  9. Use 3 of Leeks, trimmed of most of the green.
  10. You need 1 bunch of Cilantro (one).
  11. Take 2 of medium, Potatoes.
  12. Get 1 can of corn, sweet, gold, drained.
  13. Get 1 bunch of basil (two).
  14. Take 6 oz of Mushrooms, Shiitake.
  15. Provide 6 oz of Mushrooms, baby Bella.
  16. Get 10 clove of Garlic, peeled, smashed.
  17. Get of Base.
  18. Get 6 oz of curry paste (to taste, whatever color you want).
  19. You need 2 can of Coconut milk, preferably full fat (have 2 extra cans on hand).
  20. Take 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. Take 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. Get of Spices.
  25. Use 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).
  26. Use 1 bunch of cilantro (same as basil, add while cooking, or just garnish).
  27. Take 2 tsp of Coriander (as needed really, to taste).
  28. You need 2 tsp of ground cumin (again, as needed, to taste).
  29. Provide 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).
  30. Get 1 tsp of white pepper.
  31. Provide 1 tsp of cracked, Red Pepper.
  32. Use of Starch.
  33. Take 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..
  34. You need of Optional.
  35. Provide 5 cup of Kale, chopped.
  36. Provide 5 cup of Spinach.

Steps 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..

You won't miss the meat in this hearty stew-like meal. All Reviews for Chunky Vegetarian Vegetable Soup (Fast and Easy). Thai curry soup (vegan): A coconut curry broth with vegetables and rice You can build your own vegetarian pizza using veggies you like at Papa John's or go with these options Vegetarian creamy tomato soup (dairy). Low-fat garden vegetable soup (contains dairy - leave off. Plus, he shares his recipe Trisha cooks up a delicious lunch featuring vegetables she has grown in her garden.

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