Wednesday, 29 January 2014

Golden Parsnip and Black Rice Soup

This naturally 'creamy' vegan Parsnip Soup is one of my absolute favourites.  I make it often, though not always with the garnish of black rice.  The soup takes on that golden glow from the turmeric, perfect for blustery days.   If you wish to make this soup even more 'creamier' you can add coconut milk to it, but I personally find it unctuous and naturally creamy without it.  The black rice gives the soup some texture and bite.  

I am sending a virtual bowl of this warming soup over to my friend Sally at Poppycock and Other Creative Nonsense, as she is suffering from the cold.  Hope your feeling better soon Sally.


I am linking this soup to Tasty Tuesdays hosted by Vicki at Honest Mum; and What I Ate Wednesday Party#158 hosted by Peas and Crayons;  
Golden Parsnip and wild rice soup
Serves 4
Ingredients
50g black or wild rice
2 tablespoons olive oil
1 onion, finely sliced
2 garlic cloves, crushed
400g parsnips, peeled and diced
½ teaspoon turmeric powder
2 tablespoons of curry powder
2 pints of vegetable stock made with 1 teaspoon of bouillon powder
Salt and pepper to taste

Optional: 1 x 400g can coconut milk
Optional: 4 tablespoons of fresh coriander leaves, roughly chopped
Method
Place the wild rice in a pan. Add 450ml of water to cover the rice, bring to the boil, then reduce heat, and simmer for 30 - 40 minutes until the rice is tender. Drain. Or if using quick cook wild rice, cook according to packet instructions.
Heat the oil in a separate pan. Add the onion and garlic and fry over a low heat for 5 minutes until translucent. Add the parsnips, turmeric, and curry powder, and cook for a couple of minutes, to allow the spices to mingle and release their fragrances.
Pour in the stock. Stir well. Bring to the boil, then turn the heat down and allow to simmer for 40 minutes, or until the parsnips are tender.
Blend the cooled ingredients in a food processor until smooth. Season to taste. 

Return the soup to the pan, bring to a simmer, stir in the wild rice and Optional: coconut milk and coriander if using. Serve in bowls. 


12 comments:

  1. this looks so wonderfully warming and comforting... I would kill for a bowl of this right now x

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    1. Thank you Dom. I'll send you a virtual bowl too then :)

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  2. That sounds very tasty, I have all the ingredients no black rice though. I do think I will make it for this Sundays soup day.

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    1. Thank you. It will be fine without the rice, just enjoy it with some crusty bread for texture.

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  3. I think this cold, damp, miserable weather is driving us all to the soup pan. This looks lovely, although I am still unconvinced about black rice for some reason .... it just looks wrong :-)

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    1. The weather is pretty horrid, we picked up the keys to our new abode and will be moving next month - but every time we drive over to visit its spitting with rain, makes it miserable. More about that later, back to soup - yeph soup weather!
      PS You can always add croutons in place of the black rice.

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  4. This looks divine, so full of goodness-just what we need this winter! Thanks for linking up to #tastytuesdays

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