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