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Before you jump to Vegetable Curry Soup (Vegan Friendly) recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already are aware of how crucial it is to have a fit and healthy heart. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that getting regular exercise and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Did you already know, though, that there are some foods that can help you have a healthy heart? In the following paragraphs, you will learn which foods are beneficial for your heart.
Fish is possibly the heartiest food you can consume. You probably know this since you’ve likely been told to see to it that you eat fish at least twice a week. This is particularly true for those whose hearts are unhealthy. Fish is high in Omega 3s which are what helps process and turn unhealthy cholesterol into healthy energy. Eat fish twice each week.
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We hope you got benefit from reading it, now let’s go back to vegetable curry soup (vegan friendly) recipe. You can cook vegetable curry soup (vegan friendly) using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Vegetable Curry Soup (Vegan Friendly):
- Take 1/2-1 cabbage (depends on preference)
- Get 2 handfuls Kale (put in at end)
- Provide 1 cup rice (any rice you prefer, i enjoy wild rice)
- Prepare 2 cans black beans
- Provide 1 can great northern beans
- Use 1 cup carrots
- Prepare 3 medium sized potatoes
- Provide 1 package mushrooms
- Get 1 can coconut cream (full fat)
- Prepare 2-3 garlic cloves
- You need 1 tsp turmeric
- Use 4 tbsp curry powder
- Take 1 tsp cumin
- Prepare to taste Salt and Pepper
- Prepare 4 Cups Broth (2 cups if you like it more chunky than broth)
- Provide 4 cups water/more broth (i do 2 cups water 2 cups veggie broth) ((again, 2 cups if you want less broth)
Steps to make Vegetable Curry Soup (Vegan Friendly):
- Chop garlic and throw in a soup pot with oil in the bottom, have cabbage carrots, mushrooms and potatoes ready and chopped to throw in once the garlic is ready! Let those cook until either done or close to it.
- Start the rice in a different pan, i usually add the rice into the soup later on right before it’s done
- Once the veggies are nice and ready throw in the spices (the overload of curry is to really make the taste pop!) Let that cook for about 30 seconds or so, stirring the whole time.
- Throw in the coconut cream, broth and water, let it sit and cook for a little bit.
- When the rice is almost done, throw it in and let it cook long enough for the rice to finish cooking.
- Once it looks done and smells delicious throw in the Kale! I pick out the stalk of the kale because that part isn’t appetizing for me, but you can do whatever.
- Enjoy and serve!
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