Vegetarian (Vegan) Garden Vegetable and Curry Soup. Add the shallots, garlic and ginger. Warm the oil in a large pot on the stove and start sauteeing all the vegetables listed on the recipe card (minus the kale and potatoes) Once sauteed to your liking, add the red curry paste, coconut milk, broth and potatoes and bring to a boil until potatoes are done Add your kale to the soup and let it get soft Add curry and garam masala and stir until fragrant. Add to the pot the vegetable stock and coconut milk and salt and stir until coconut milk in fully incorporated.
Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass, and curry powder. Add the chickpeas, zucchini, carrot, garlic, and if you're using kale instead of spinach, add that now too. You can cook Vegetarian (Vegan) Garden Vegetable and Curry Soup using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Vegetarian (Vegan) Garden Vegetable and Curry Soup
Add the curry powder, turmeric, cumin, and coriander. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk. Saute the mushrooms, peppers, onion, garlic and salt in a soup pot with a drizzle of oil or broth until soft. Add in the chickpeas, cilantro and curry paste.
Vegetarian (Vegan) Garden Vegetable and Curry Soup instructions
Add in the coconut milk, broth and lime. Add in the greens, stir to wilt them. Add the leeks, carrots and potatoes. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Heat oil in large saucepan over medium-high heat.