Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Parsnip and Wild Rice Mulligatawny

Soup - Rice - -

INGREDIENTS

60 grams / 2 ounces wild rice
60 grams / 2 ounces margarine
1 onion, chopped
1 garlic clove, crushed
450 grams / 1 pound parsnips, diced
1/2 teaspoon turmeric
2 teaspoons curry powder
1.5 liters / 3 pints vegetable stock
1 green apple, peeled and diced
125 milliliters / 1/2 cup unsweetened coconut milk
2 teaspoon chopped fresh coriander leaves
Salt and freshly ground black pepper

METHOD

Place the wild rice in large pan. Add 450 ml / 2 pints of water, or enough to cover the rice, bring to the boil, reduce the heat and simmer for 30-40 minutes until the rice is tender. Drain.

Heat the margarine in a separate pan. Add the onion and garlic and fry over a low heat for 5 minutes until soft. Add the parsnips, turmeric and curry powder and cook for a further 2-3 minutes to allow the spices to release their fragrances.

Pour in the stock and add the diced apple. Stir well, then simmer for 40 minutes until the parsnips are tender.

Puree the ingredients until smooth in a blender or food processor. Strain through a coarse strainer or sieve and season to taste. Return the soup to the pan and stir in the coconut milk, reserving 4 t. Bring almost to a boiling point, remove from the heat and stir in the wild rice and coriander. Serve with a swirl of reserved coconut milk.

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