Name: How to Vegetarian (Vegan) Garden Vegetable and Curry Soup
Prep time: 14 min
Cook time: 50 min
Yield: 3
Cuisine: American
Ingredients: Vegetables; 12 oz Carrots shredded or diced; 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; 5 stick Celery; 2 small Turnip; 2 head Broccoli trimmed of stems; 1 can 28 oz whole peeled Tomatoes crushed by hand; 3 small Onion; 3 Leeks trimmed of most of the green; 1 bunch Cilantro one; 2 medium Potatoes; 1 can corn sweet gold drained; 1 bunch basil two; 6 oz Mushrooms Shiitake; 6 oz Mushrooms baby Bella; 10 clove Garlic peeled smashed; Base; 6 oz curry paste to taste whatever color you want; 2 can Coconut milk preferably full fat have 2 extra cans on hand; 4 cup Stock or Broth vegetable have 2 extra cups on hand either bought in a carton or selfprepared your call; 4 tbsp Butter or the equivalent Vegan saturated fat substitute; Cookware; 16 quart Stockpot it might work with a 12qt but youre cutting it close if you dont scale down a little; Spices; 1 bunch Basil its listed on the veggies too but trust me its an excellent garnish; 1 bunch cilantro same as basil add while cooking or just garnish; 2 tsp Coriander as needed really to taste; 2 tsp ground cumin again as needed to taste; 2 tbsp Salt like all soup salt adds a lot to this dish be creative with how you salt it up; 1 tsp white pepper

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The ingredients needed to cook Vegetarian (Vegan) Garden Vegetable and Curry Soup:

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

Instructions to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:

Chop all veggies to the desired size. I do my onions, leeks, celery, carrots small. The potatoes, turnips large. The rest medium.
Brown Onions in the butter or vegan equivalent, in your big stockpot.
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.
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?
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.
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.
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.
Serve. Enjoy. Use garlic/chile paste, soy sauce, Sriracha, hoisin, for additional flavor. Garnish with cilantro and basil.

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