This is one of those "kitchen sink" recipes that make good use of veggies that might be ready to leave their home in the fridge. The soup is good today, good frozen or saved for whenever you need a hearty soup. Plus it's vegan! I considered frozen broccoli too but felt like I had enough veggies in there to make it substantial.
Here's what I put in mine...and as always, keep adding flavor as needed!
1 tbsp Veggie Oil (I used Avocado)
1 tsp minced Garlic
1 tsp minced Ginger
1 Leek, well washed and sliced
5-6 Baby Bella Mushrooms, cleaned and sliced
1-2 Carrots, peeled and trimmed and rough chopped
1-2 Celery Stalks (including tops), trimmed and rough chopped
1/2 head of Cauliflower, rough chopped
2 cups Veggie Broth
2 cups Coconut Milk (like, the kind you drink, not the cans)
1 tsp Curry Powder, to taste
Salt & Pepper, to taste
A good handful of sliced Basil
Add the oil to a soup pot warmed over medium-high heat. When warm, add the Garlic, Ginger, Leeks and Mushrooms and saute until hot and slightly caramelized.
Meanwhile, add the chopped vegetables to a food processor to get them ready for cooking. Pulse til they're finely diced and set aside.
Add all veggies, broth, milk, curry and salt and pepper to the pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Serve with whatever carb-filled side dish you're craving :).