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

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

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

Vegetarian (Vegan) Garden Vegetable and Curry Soup making process:

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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