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Alright, don’t linger, let’s practice this vegetable curry soup (vegan friendly) menu with 16 substances which are definitely easy to have, and we have to process them at the very least through 7 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients - Vegetable Curry Soup (Vegan Friendly):

1. Provide 1/2-1 of cabbage (depends on preference)
2. Provide 2 handfuls Kale (put in at end)
3. Require 1 cup - rice (any rice you prefer, i enjoy wild rice)
4. Provide 2 cans black beans
5. Get 1 can of great northern beans
6. Require 1 cup of carrots
7. Need 3 medium sized potatoes
8. Take 1 package for mushrooms
9. You need 1 can of coconut cream (full fat)
10. You need 2-3 - garlic cloves
11. Make ready 1 tsp - turmeric
12. You need 4 tbsp of curry powder
13. Need 1 tsp cumin
14. Get to taste for Salt and Pepper
15. Get 4 Cups for Broth (2 cups if you like it more chunky than broth)
16. Prepare 4 cups - water/more broth (i do 2 cups water 2 cups veggie broth) ((again, 2 cups if you want less broth)

Vegetable Curry Soup (Vegan Friendly) instructions:

1. Chop garlic and throw in a soup pot with oil in the bottom, have cabbage carrots, mushrooms and potatoes ready and chopped to throw in once the garlic is ready! Let those cook until either done or close to it.
2. Start the rice in a different pan, i usually add the rice into the soup later on right before it’s done
3. Once the veggies are nice and ready throw in the spices (the overload of curry is to really make the taste pop!) Let that cook for about 30 seconds or so, stirring the whole time.
4. Throw in the coconut cream, broth and water, let it sit and cook for a little bit.
5. When the rice is almost done, throw it in and let it cook long enough for the rice to finish cooking.
6. Once it looks done and smells delicious throw in the Kale! I pick out the stalk of the kale because that part isn’t appetizing for me, but you can do whatever.
7. Enjoy and serve!

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