Umami-Rich Mild Curry Vegetarian Soup

This recipe focuses on building layers of umami flavor while maintaining a gentle curry profile, suitable for vegetarians. The emphasis is on creating a deeply flavorful and satisfying soup.

Yields: 6 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• Umami Base:

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 8 oz cremini mushrooms, sliced
  • 4 oz shiitake mushrooms, sliced (dried shiitake rehydrated in hot water for 20 minutes, liquid reserved)
  • 1 cup vegetable broth (or water)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp miso paste (white or yellow)
  • 1 tbsp nutritional yeast (for cheesy umami)
  • 1 tsp dried seaweed flakes (dulse or wakame)

• Curry & Vegetables:

  • 1 tbsp mild curry powder (adjust to taste)
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 cup chopped carrots
  • 1 cup chopped potatoes (Yukon Gold or russet)
  • 2 cups vegetable broth (or water)
  • 1 cup coconut milk (full-fat for richness)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)

Instructions:

1. Build the Umami Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant. Add cremini and shiitake mushrooms and cook until softened and browned, about 8-10 minutes.

2. Infuse Umami: Stir in vegetable broth (or water), soy sauce, miso paste, nutritional yeast, and seaweed flakes. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. If using rehydrated shiitake mushrooms, add the reserved liquid at this stage.

3. Add Curry & Vegetables: Stir in curry powder, bell peppers, diced tomatoes, chickpeas, carrots, and potatoes. Add 2 cups of vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.

4. Creamy Finish: Stir in coconut milk. Simmer for another 5 minutes to heat through. Do not boil.

5. Serve: Garnish with fresh cilantro and a lime wedge. Serve hot with crusty bread or rice for a complete meal.

Notes:

• Adjust the amount of curry powder to your preference. Start with 1 tablespoon and add more if you desire a stronger curry flavor.
• For a thicker soup, you can blend a portion of the soup with an immersion blender before adding the coconut milk.
• Feel free to add other vegetables you enjoy, such as zucchini, spinach, or green beans.
• To enhance the umami further, consider adding a splash of Worcestershire sauce (vegetarian version available).
• Leftovers can be stored in the refrigerator for up to 3 days.

This recipe provides a strong umami base through the combination of mushrooms, soy sauce, miso paste, and nutritional yeast. The mild curry powder adds warmth and complexity without overpowering the other flavors. The variety of vegetables contributes texture and nutritional value, resulting in a very flavorful and satisfying vegetarian soup.