Parsnips, curry spices and apples in an unexpectedly delicious combination. The wild rice adds a wonderful texture to this soup to make it a substantial meal.
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50g wild rice
1 onion, chopped
1 garlic clove, crushed
500g parsnips, diced
1/2 tsp tumeric
2 tsp curry powder
1.5 litres vegetable stock
1 green apple, peeled and diced
125ml coconut milk
4 tbsp fresh coriander leaves
salt and pepper
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Method Prep:10min › Cook:40min › Ready in:50min
Place the wild rice in a large pan. Add 450ml of water, or enough to cover rice, bring to the boil, reduce heat, and simmer for 30-40 minutes until the rice is tender. Drain.
Heat the butter in a seperate pan. Add the onion and garlic and fry over a low heat for 5 minutes until soft. Add the parsnips, tumeric 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 seive, and season to taste. Return the soup to the pan and stir in the coconut milk. Bring almost to boiling point, remove from the heat, and stir in wild rice and coriander.