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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 Tips For Living Green And Lowering costs Inside the Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers and hippies? Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to resolve the problems of the environment. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going much more green.

Although it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. If you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. Mainly if you ensure that the dishwasher is full prior to starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen by itself offers you many small methods by which energy and money can be saved. It is quite straightforward to live green, of course. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to vegetarian (vegan) garden vegetable and curry soup recipe. To make vegetarian (vegan) garden vegetable and curry soup you only need 36 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Vegetarian (Vegan) Garden Vegetable and Curry Soup:

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