Parsnip and Wild Rice Mulligatawny

[Guest guest]

This is very tasty. It's a lovely autumn soup.

 

From a 2001 post on alt.food.vegan, by MrFalafel:

Parsnip and Wild Rice Mulligatawny

 

50g (1 3/4oz) wild rice

50g (1 3/4oz) margarine

1 onion, chopped

1 garlic clove, crushed

450g (1 lb) parsnips, diced

1/2 tsp turmeric

2 tbsp curry powder

1.5 litres (2 3/4pints) vegetable stock

1 green apple, peeled and diced

125ml (4oz) unsweetened coconut milk

2 tbsp chopped fresh coriander(cilantro) leaves

salt and freshly ground pepper

 

Place the wild rice in large pan. Add 450ml (16oz) 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 tbsp.

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.

 

 

 

[Guest guest]

This sounds incredibly delicious! Thanks for the recipe!

 

LaDonna

 

 

Parsnip and Wild Rice Mulligatawny

 

 

This is very tasty. It's a lovely autumn soup.

 

From a 2001 post on alt.food.vegan, by MrFalafel:

Parsnip and Wild Rice Mulligatawny

 

50g (1 3/4oz) wild rice

50g (1 3/4oz) margarine

1 onion, chopped

1 garlic clove, crushed

450g (1 lb) parsnips, diced

1/2 tsp turmeric

2 tbsp curry powder

1.5 litres (2 3/4pints) vegetable stock

1 green apple, peeled and diced

125ml (4oz) unsweetened coconut milk

2 tbsp chopped fresh coriander(cilantro) leaves

salt and freshly ground pepper

 

Place the wild rice in large pan. Add 450ml (16oz) 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 tbsp.

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.