How to Cook Yummy Vegetable Curry Soup (Vegan Friendly)

Vegetable Curry Soup (Vegan Friendly). Say Yes to Delicious Vegan Soups Made with Real Ingredients. We created Proper Good to help us all eat healthy meals. Soup the way it should be!

In a large saucepan, heat oil over medium heat. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. You can cook Vegetable Curry Soup (Vegan Friendly) using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegetable Curry Soup (Vegan Friendly)

1. Prepare 1/2-1 of cabbage (depends on preference).
2. It's 2 handfuls of Kale (put in at end).
3. You need 1 cup of rice (any rice you prefer, i enjoy wild rice).
4. Prepare 2 cans of black beans.
5. You need 1 can of great northern beans.
6. Prepare 1 cup of carrots.
7. Prepare 3 of medium sized potatoes.
8. It's 1 package of mushrooms.
9. It's 1 can of coconut cream (full fat).
10. You need 2-3 of garlic cloves.
11. It's 1 tsp of turmeric.
12. You need 4 tbsp of curry powder.
13. You need 1 tsp of cumin.
14. You need to taste of Salt and Pepper.
15. Prepare 4 Cups of Broth (2 cups if you like it more chunky than broth).
16. You need 4 cups of water/more broth (i do 2 cups water 2 cups veggie broth) ((again, 2 cups if you want less broth).

If you don't eat oil, use some water or vegetable stock instead.; Use any veggies, spices, or herbs you have on hand. Throw in the coconut cream, broth and water, let it sit and cook for a little bit. To make Vegan Curry Lentil Soup: in a large soup pot, heat the oil over medium-high heat. When hot, add the onion, garlic, and ginger.

Vegetable Curry Soup (Vegan Friendly) instructions

1. Chop garlic and throw in a soup pot with oil in the bottom, have cabbage carrots, mushrooms and potatoes ready and chopped to throw in once the garlic is ready! Let those cook until either done or close to it..
2. Start the rice in a different pan, i usually add the rice into the soup later on right before it’s done.
3. Once the veggies are nice and ready throw in the spices (the overload of curry is to really make the taste pop!) Let that cook for about 30 seconds or so, stirring the whole time..
4. Throw in the coconut cream, broth and water, let it sit and cook for a little bit..
5. When the rice is almost done, throw it in and let it cook long enough for the rice to finish cooking..
6. Once it looks done and smells delicious throw in the Kale! I pick out the stalk of the kale because that part isn’t appetizing for me, but you can do whatever..
7. Enjoy and serve!.

When hot, add the onion, garlic, and ginger. Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste - probably even powder, if you worked it right) and a good amount of creamy coconut milk. This soup is filled with veggies and protein, a perfect well rounded meal that will easily make its way into your regular dinner rotation. Plus a bonus salad hack you can't miss! I make the curry roux with butter and saute the mushrooms with butter for the flavors.

Tweet

Subscribe to receive free email updates: