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Alright, don’t linger, let’s task this vegetarian (vegan) garden vegetable and curry soup menu with 36 materials which are surely easy to find, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Vegetarian (Vegan) Garden Vegetable and Curry Soup:

1. Provide for Vegetables
2. You need 12 oz - Carrots, shredded or diced
3. Make ready 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. Give 5 stick - Celery
5. Give 2 of small, Turnip
6. Require 2 head for Broccoli, trimmed of stems
7. Give 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Prepare 3 for small, Onion
9. Provide 3 for Leeks, trimmed of most of the green
10. Require 1 bunch for Cilantro (one)
11. Need 2 medium, Potatoes
12. Make ready 1 can for corn, sweet, gold, drained
13. Provide 1 bunch - basil (two)
14. Provide 6 oz - Mushrooms, Shiitake
15. Prepare 6 oz Mushrooms, baby Bella
16. Take 10 clove of Garlic, peeled, smashed
17. Prepare for Base
18. Take 6 oz of curry paste (to taste, whatever color you want)
19. Get 2 can - Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Make ready 4 cup for Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
21. Prepare 4 tbsp - Butter (or the equivalent Vegan saturated fat substitute)
22. Give of Cookware
23. Prepare 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Prepare Spices
25. Get 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Need 1 bunch for cilantro (same as basil, add while cooking, or just garnish)
27. Give 2 tsp for Coriander (as needed really, to taste)
28. Get 2 tsp for ground cumin (again, as needed, to taste)
29. Give 2 tbsp for Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Provide 1 tsp for white pepper
31. Give 1 tsp - cracked, Red Pepper
32. Get of Starch
33. Provide 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Give for Optional
35. Make ready 5 cup of Kale, chopped
36. Make ready 5 cup of Spinach

Vegetarian (Vegan) Garden Vegetable and Curry Soup making:

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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