Now and then I purchase a vegetable that I enjoy eating but for some reason rarely ever cook with. The vegetable may sit around for a while, but the challenge of using it gives me occasion to find inspiration. In this case, the vegetable was a bag of parsnips and the inspiration was a soup submitted to our own No Croutons Required roundup from two years ago by mangocheeks of Allotment2Kitchen.
I'm delighted that I came across it again! Parsnips are surprisingly sweet when cooked and puréed, but retain their characteristic and unique flavor that's enhanced with a judicious seasoning of mild curry spices. And adding wild rice lends a wonderful nutty flavor and chewy texture that makes this creamy, warming and nourishing soup a real winner. It's beautifully simple too and likely to win over even the staunchest parsnip critics.
|Curried Parsnip and Wild Rice Soup|
|Recipe by Lisa Turner|
Adapted from Allotment2Kitchen
Published on January 20, 2013
Thick, sweet and creamy, and warm and nourishing blended parsnip soup with wild rice and mild curry spices
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More root vegetable soups that you will enjoy from my well stocked vegetarian kitchen:
Caribbean Sweet Potato Soup
Cream of Potato and Turnip Soup
Curry-Laced Pumpkin and Potato Soup
Potato Cauliflower Soup with Brown Rice
On the top of the reading stack: more newly arrived cookbooks
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