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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 Heart Friendly Foods You Must Eat.

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Beans, unbelievably, are very good for your heart. It’s true that your nose won’t appreciate them so much, particularly the after effects of eating them, but they’re really healthy food items. It doesn’t mean, however, that just eating beans will undo the damaging effects of eating unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or pinto beans for the chicken on your salad or eating a soy burger in place of the hamburger is what you need to do. Thankfully, beans are really tasty and who knows…you might not even miss real meat.

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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 it.

The ingredients needed to make Vegetarian (Vegan) Garden Vegetable and Curry Soup:
  1. You need Vegetables
  2. You need 12 oz Carrots, shredded or diced
  3. Prepare 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. You need 5 stick Celery
  5. Take 2 small, Turnip
  6. You need 2 head Broccoli, trimmed of stems
  7. You need 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Use 3 small, Onion
  9. Provide 3 Leeks, trimmed of most of the green
  10. Use 1 bunch Cilantro (one)
  11. Provide 2 medium, Potatoes
  12. Get 1 can corn, sweet, gold, drained
  13. You need 1 bunch basil (two)
  14. Take 6 oz Mushrooms, Shiitake
  15. Provide 6 oz Mushrooms, baby Bella
  16. Prepare 10 clove Garlic, peeled, smashed
  17. Prepare Base
  18. Provide 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. Provide 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. Prepare Cookware
  23. 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)
  24. Take Spices
  25. Get 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. You need 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Get 2 tsp Coriander (as needed really, to taste)
  28. Provide 2 tsp ground cumin (again, as needed, to taste)
  29. Use 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. Prepare 1 tsp cracked, Red Pepper
  32. You need Starch
  33. Get 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
  34. Take Optional
  35. Use 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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