Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vegetable curry soup (vegan friendly). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
That is, until we met this creamy curry soup. It's rich and creamy—thanks to a silky coconut milk broth—and loaded with hearty vegetables like carrots, broccoli, mushrooms, and eggplant, and. Hearty vegetable coconut curry soup with aromatic curry coconut milk broth.
Vegetable Curry Soup (Vegan Friendly) is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vegetable Curry Soup (Vegan Friendly) is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have vegetable curry soup (vegan friendly) using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegetable Curry Soup (Vegan Friendly):
- Make ready 1/2-1 cabbage (depends on preference)
- Make ready 2 handfuls Kale (put in at end)
- Get 1 cup rice (any rice you prefer, i enjoy wild rice)
- Make ready 2 cans black beans
- Take 1 can great northern beans
- Take 1 cup carrots
- Prepare 3 medium sized potatoes
- Get 1 package mushrooms
- Prepare 1 can coconut cream (full fat)
- Get 2-3 garlic cloves
- Get 1 tsp turmeric
- Take 4 tbsp curry powder
- Make ready 1 tsp cumin
- Make ready to taste Salt and Pepper
- Prepare 4 Cups Broth (2 cups if you like it more chunky than broth)
- Make ready 4 cups water/more broth (i do 2 cups water 2 cups veggie broth) ((again, 2 cups if you want less broth)
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Instructions to make Vegetable Curry Soup (Vegan Friendly):
- 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.
- Start the rice in a different pan, i usually add the rice into the soup later on right before it’s done
- 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.
- Throw in the coconut cream, broth and water, let it sit and cook for a little bit.
- When the rice is almost done, throw it in and let it cook long enough for the rice to finish cooking.
- 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.
- Enjoy and serve!
This soup is filled with veggies and protein, a perfect well rounded meal that will easily make it's way on your regular dinner rotation. In a large saucepan, heat oil over medium heat. Another great this about this Thai Curry Soup is that it's very allergen friendly, meaning that it doesn't include most high-allergen foods. This soup is… Coconut Curry Soup Nutrition. Vegan Fall Curry Soup - delicious and comforting as it sounds.
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