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Before you jump to Vegetarian (Vegan) Garden Vegetable and Curry Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Choosing to eat healthily provides great benefits and is becoming a more popular way of living. The overall economy is impacted by the number of men and women who are suffering from health conditions such as hypertension, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that a lot of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can alter their eating habits for the better by making some modest changes.

The first change you need to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Hence, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit 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. Prepare Vegetables
2. Take Carrots, shredded or diced
3. Use 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 Celery
5. Use small, Turnip
6. Get Broccoli, trimmed of stems
7. Prepare (28 oz) whole, peeled, Tomatoes, crushed by hand
8. Use small, Onion
9. You need Leeks, trimmed of most of the green
10. Prepare Cilantro (one)
11. Provide medium, Potatoes
12. Use corn, sweet, gold, drained
13. Provide basil (two)
14. Provide Mushrooms, Shiitake
15. Prepare Mushrooms, baby Bella
16. Prepare Garlic, peeled, smashed
17. Get Base
18. Prepare curry paste (to taste, whatever color you want)
19. Use Coconut milk, preferably full fat (have 2 extra cans on hand)
20. Provide Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
21. You need Butter (or the equivalent Vegan saturated fat substitute)
22. Get Cookware
23. Provide Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
24. Get Spices
25. You need Basil (its listed on the veggies too, but trust me, it's an excellent garnish)
26. Provide cilantro (same as basil, add while cooking, or just garnish)
27. Use Coriander (as needed really, to taste)
28. Prepare ground cumin (again, as needed, to taste)
29. Get Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
30. Use white pepper
31. Use cracked, Red Pepper
32. You need Starch
33. Prepare preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
34. Take Optional
35. Provide Kale, chopped
36. Get 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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