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Alright, don’t linger, let’s practice this vegetarian (vegan) garden vegetable and curry soup menu with 36 components which are undoubtedly easy to acquire, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.

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

1. Give of Vegetables
2. Take 12 oz of Carrots, shredded or diced
3. Take 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. Need 5 stick for Celery
5. Make ready 2 small, Turnip
6. Give 2 head Broccoli, trimmed of stems
7. Need 1 can for (28 oz) whole, peeled, Tomatoes, crushed by hand
8. You need 3 of small, Onion
9. Get 3 Leeks, trimmed of most of the green
10. Give 1 bunch Cilantro (one)
11. Make ready 2 - medium, Potatoes
12. Require 1 can - corn, sweet, gold, drained
13. Prepare 1 bunch basil (two)
14. Prepare 6 oz of Mushrooms, Shiitake
15. You need 6 oz - Mushrooms, baby Bella
16. Need 10 clove Garlic, peeled, smashed
17. Make ready of Base
18. You need 6 oz of curry paste (to taste, whatever color you want)
19. Give 2 can for Coconut milk, preferably full fat (have 2 extra cans on hand)
20. You need 4 cup for 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. Prepare of Cookware
23. Get 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. Require for Spices
25. You need 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. You need 1 bunch cilantro (same as basil, add while cooking, or just garnish)
27. Require 2 tsp of Coriander (as needed really, to taste)
28. Need 2 tsp ground cumin (again, as needed, to taste)
29. Need 2 tbsp for Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Take 1 tsp for white pepper
31. Get 1 tsp for cracked, Red Pepper
32. Make ready - Starch
33. You need 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Take for Optional
35. Prepare 5 cup - Kale, chopped
36. Get 5 cup - Spinach

Vegetarian (Vegan) Garden Vegetable and Curry Soup instructions:

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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