Recipe of Ultimate Vegetarian (Vegan) Garden Vegetable and Curry Soup

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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 Keeping Track of Precisely what You Take in: How to Do It Correctly.

When you go on a diet one of the very first things that you will learn is that it is important to keep an eye on what you eat during the day. Tracking all of the meals you take in will help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, once you keep a food journal for a few days you could notice that even if you eat lots of fruit, you almost never eat any vegetables. When you write every thing down you can see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

Be as precise as possible whenever you write down what you consume. You have to do more than just write down "salad" into your food journal. Write down every one of the ingredients in the salad as well as the type of dressing you used. You should also include the number of the foods you take in. Cereal is not as good an entry as one cup Honey Nut Cheerios. Remember the more you eat of something the more calories you take in so it is very important that you list quantities so you know exactly how much of everything youre eating and how many calories you need to burn.

Record your spirits while you eat. This helps you determine when you use food to help soothe emotional issues. This will also show you whether or not you gravitate in the direction of specific foods based on your mood. Lots of us will reach naturally for processed food when we feel upset or angry and we are more likely to select healthy options when we feel happy or content. Not only will this allow you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got insight from reading it, now lets 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. Provide of Vegetables.
2. Use 12 oz of Carrots, shredded or diced.
3. Get 1 head of 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. Provide 5 stick of Celery.
5. You need 2 of small, Turnip.
6. Prepare 2 head of Broccoli, trimmed of stems.
7. Use 1 can of (28 oz) whole, peeled, Tomatoes, crushed by hand.
8. Prepare 3 of small, Onion.
9. Use 3 of Leeks, trimmed of most of the green.
10. Take 1 bunch of Cilantro (one).
11. Take 2 of medium, Potatoes.
12. Use 1 can of corn, sweet, gold, drained.
13. Prepare 1 bunch of basil (two).
14. You need 6 oz of Mushrooms, Shiitake.
15. Prepare 6 oz of Mushrooms, baby Bella.
16. You need 10 clove of Garlic, peeled, smashed.
17. Provide of Base.
18. Use 6 oz of curry paste (to taste, whatever color you want).
19. Use 2 can of Coconut milk, preferably full fat (have 2 extra cans on hand).
20. Prepare 4 cup of Stock, or Broth, vegetable (have 2 extra cups on hand, either bought in a carton, or self-prepared, your call).
21. Prepare 4 tbsp of Butter (or the equivalent Vegan saturated fat substitute).
22. Take of Cookware.
23. Get 16 quart of Stockpot (it might work with a 12qt, but you're cutting it close, if you don't scale down a little).
24. Use of Spices.
25. Take 1 bunch of Basil (its listed on the veggies too, but trust me, it's an excellent garnish).
26. Take 1 bunch of cilantro (same as basil, add while cooking, or just garnish).
27. Take 2 tsp of Coriander (as needed really, to taste).
28. Take 2 tsp of ground cumin (again, as needed, to taste).
29. Take 2 tbsp of Salt (like all soup, salt adds a lot to this dish, be creative with how you salt it up).
30. Get 1 tsp of white pepper.
31. Get 1 tsp of cracked, Red Pepper.
32. Provide of Starch.
33. Prepare 1 packages of preparer's favorite noodle, starch, rice, potato, pasta, or vegetable. Or none at all..
34. Use of Optional.
35. Use 5 cup of Kale, chopped.
36. You need 5 cup of 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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