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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 Green Living In The Kitchen Can save you Dollars.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to correct the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen is a good place to start saving energy by going more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small ways by which energy and money can be saved. Eco-friendly living is not really that hard. Mostly, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. You can have vegetarian (vegan) garden vegetable and curry soup using 36 ingredients and 8 steps. Here is how you do that.

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

If you like vegetable soup recipes or Indian food, try this Indian-inspired spicy Madras curry soup, made with broccoli, carrots, and coconut milk, and topped off with fresh chopped cilantro to. That just makes it great for your weekly meal prep. Vegetarian Chicken Noodle Soup Chard, Lentil & Potato Slow Cooker Soup Slow Cooker Corn & Red Pepper Chowder Green Curry Soup with Cauliflower and Leeks [Beard and Bonnet] Roasted Sweet Potato Soup with Quinoa [The Roasted Root] Avgolemono Soup (Greek Egg and Lemon Soup). A delicious creamy curry soup loaded with vegetables and exotic spices. You'll have to dust off the kitchen knife and do some chopping, but it's worth it!

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