Vegetarian (Vegan) Garden Vegetable and Curry Soup

Name: Vegetarian (Vegan) Garden Vegetable and Curry Soup
Total time: 7200 s
Yield: 16 servings
Cuisine: American
Ingredients: 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; 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 self-prepared, your call); 4 tbsp Butter (or the equivalent Vegan saturated fat substitute); 16 quart Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little); 1 bunch Basil (its listed on the veggies too, but trust me, it's 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; 1 tsp cracked, Red Pepper; 1 packages preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.; 5 cup Kale, chopped; 5 cup Spinach

aaron.mittelmeier @cook_3023071

This is a hearty, warm, and relatively healthy vegetarian soup that could easily be made vegan, and scaled. Conceptually simple, vegetables in water, this Asian-inspired curried variation of an American comfort classic is sure to impress with its diversity, ease of modification by ingredients, and it's natural ability warm bodies and hearts on a cold winter day.

Vegetarian (Vegan) Garden Vegetable and Curry Soup

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aaron.mittelmeier @cook_3023071

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Ingredients

2 hours

16 servings

Vegetables
12 ozCarrots, shredded or diced
1 headsmall, Napa cabbage (or see the optional ingredients below. I use Napa for the crunch, but Kale adds special flavor. Spinach is good too)
5 stickCelery
2small, Turnip
2 headBroccoli, trimmed of stems
1 can(28 oz) whole, peeled, Tomatoes, crushed by hand
3small, Onion
3Leeks, trimmed of most of the green
1 bunchCilantro (one)
2medium, Potatoes
1 cancorn, sweet, gold, drained
1 bunchbasil (two)
6 ozMushrooms, Shiitake
6 ozMushrooms, baby Bella
10 cloveGarlic, peeled, smashed
Base
6 ozcurry paste (to taste, whatever color you want)
2 canCoconut milk, preferably full fat (have 2 extra cans on hand)
4 cupStock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call)
4 tbspButter (or the equivalent Vegan saturated fat substitute)
Cookware
16 quartStockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little)
Spices
1 bunchBasil (its listed on the veggies too, but trust me, it's an excellent garnish)
1 bunchcilantro (same as basil, add while cooking, or just garnish)
2 tspCoriander (as needed really, to taste)
2 tspground cumin (again, as needed, to taste)
2 tbspSalt (like all soup, salt adds a lot to this dish, be creative with how you salt it up)
1 tspwhite pepper
1 tspcracked, Red Pepper
Starch
1 packagespreparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all.
Optional
5 cupKale, chopped
5 cupSpinach

Cooking Instructions

2 hours

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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aaron.mittelmeier @cook_3023071

on November 18, 2014 19:03

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