Magical parsnip soup

Ingredients for 4 servings:

• 100 g wild rice
• 2 apples
• 2 parsnips
• 6 potatoes
• 3 tbsp parsley
• 3 garlic cloves
• 1 onion(s)
• 50 g butter
• ½ tsp turmeric
• 2 tsp curry
• 1 ½ liters vegetable broth
• 400 g coconut milk, creamy
• e.g. sea salt and pepper
• e.g. coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Mulligatawny style

Cook the rice according to the package instructions. Peel and slice the apples, parsnips, and potatoes. Chop the parsley, garlic, and onion. Heat the butter in a saucepan and sauté the onions and garlic. Then add the potatoes and parsnips and season with turmeric and curry powder. After about 2 minutes, add the vegetable stock and apples. Simmer for about 40 minutes. Then puree and add the coconut milk. Season with pepper, sea salt, and coriander. Add the rice and parsley and serve.