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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 Deciding on Healthy Fast Food.

Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is really very true. But at times the last thing you would like to do is make a whole meal for yourself and your family. Once in a while you only want to check out the drive through when you are on your way home and complete the day. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by shame about slipping on your diet. This is possible because an abundance of the popular fast food spots are trying to make their menus healthy now. Here is how one can find appropriate food choices at the drive through.

Visit a drive through in a place which has made it a practice to provide healthier options to people. For example, Arby’s won’t provide hamburgers. As an alternative you’ll be able to choose from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has served hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Not many fast food spots are as unhealthy as McDonalds with its deep fried every thing.

Common logic tells us that one sure way to get healthy and shed pounds is to drop the drive through and to remove fast food restaurants from your thoughts. While, for the most part, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let someone else make your dinner. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!

We hope you got insight from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. You can cook 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. Get Vegetables
  2. Provide 12 oz Carrots, shredded or diced
  3. Provide 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. Get 2 small, Turnip
  6. Get 2 head Broccoli, trimmed of stems
  7. Prepare 1 can (28 oz) whole, peeled, Tomatoes, crushed by hand
  8. Take 3 small, Onion
  9. Use 3 Leeks, trimmed of most of the green
  10. Prepare 1 bunch Cilantro (one)
  11. You need 2 medium, Potatoes
  12. Use 1 can corn, sweet, gold, drained
  13. You need 1 bunch basil (two)
  14. Get 6 oz Mushrooms, Shiitake
  15. Get 6 oz Mushrooms, baby Bella
  16. Get 10 clove Garlic, peeled, smashed
  17. Use Base
  18. Get 6 oz curry paste (to taste, whatever color you want)
  19. Provide 2 can Coconut milk, preferably full fat (have 2 extra cans on hand)
  20. Use 4 cup Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
  21. Get 4 tbsp Butter (or the equivalent Vegan saturated fat substitute)
  22. Prepare Cookware
  23. Prepare 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
  24. Provide Spices
  25. Get 1 bunch Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
  26. Prepare 1 bunch cilantro (same as basil, add while cooking, or just garnish)
  27. Get 2 tsp Coriander (as needed really, to taste)
  28. Get 2 tsp ground cumin (again, as needed, to taste)
  29. Take 2 tbsp Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
  30. Provide 1 tsp white pepper
  31. Take 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. You need Optional
  35. Provide 5 cup Kale, chopped
  36. Use 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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