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Vegetarian (Vegan) Garden Vegetable and Curry Soup
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 {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of many ways which you can make healthy decisions out of a lunch menu. This is best accomplished by analyzing dinner pictures onto a single menu. It is also recommended that you avoid foods teeming with broccoli, cheese and sour cream. If your selection includes these fattening condiments, make sure you ask for a reduced amount.

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Even when after taking the above mentioned approaches, you are unable to find satisfying healthy meals in your lunch menu, you might choose to purchase a healthy side dish or drink. Water is a great option, especially in comparison to pop up. Salads make excellent side dishes, particularly those that are consumed without a salad dressing or dressing salad dressingtable. Obviously, you will want to take more actions to ensure that you opt for a healthy mealbut if you opt to forgo low calories for taste, then take extra measures to make certain you get some nutrition.

We hope you got insight 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 that.

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

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