Vegan Recipe Collection Over 800 Vegan Recipes

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2 tbsp chopped fresh coriander(cilantro) leaves
salt and freshly ground pepper
Place the wild rice in large pan. Add 450ml (16oz) 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 tbsp. 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.
Roasted Carrot Soup with Coconut Milk and Coriander
This is highly recommended by MrsFalafel and myself.
Roasted Carrot Soup with Thai Flavours
6 tbsp vegetable oil
450g (1lb) carrots diced
25g (1oz) margarine
1 onion chopped
2 garlic cloves
2.5cm (1 inch) piece of fresh root ginger, chopped
1 stick lemongrass, finely chopped
1 red chilli, finely sliced
1/2 tsp curry powder (or garam masala)
1 tsp coriander seeds
400ml (14oz) can coconut milk
700ml (1 1/2 pints) vegetable stock
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