Parsnip and Wild Rice Mulligatawny

Recipe for Category Soups & Stews

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Contributed by (Recipe adapted from “Vegan Food” at


2 oz Wild rice
2 oz Margarine
1 Onion, chopped
1 Garlic clove, crushed
1 lb Parsnips, diced
1/2 tsp Turmeric
2 tsp Curry powder
1 1/2 liters Vegetable stock
1 Green apple, peeled and diced
1/2 C unsweetened Coconut milk
2 tsp chopped fresh Coriander leaves
Salt and freshly ground black pepper


Place the wild rice in large pan. Add 450 ml 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 tsp. 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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