Parsnip and Wild Rice Muligatawny

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Parsnip and Wild Rice Muligatawny

2 ounces wild rice

2 ounces margarine

1 onion, chopped

1 garlic clove, crushed

1 pound parsnips, diced

1/2 teaspoon turmeric

2 teaspoons curry powder

3 pints vegetable stock

1 green apple, peeled and diced

1/2 cup unsweetened coconut milk (use light)

2 teaspoon chopped fresh coriander leaves

Salt and freshly ground black pepper

 

 

Place the wild rice in large pan. Add 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.

 

Source: Vegan-Food dot net

Formatted by Chupa Babi in MC: 12.26.06

 

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