Vegetable mulligatawny
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Penny Schenck nfsm70b | ||
| 2 | teaspoons | Vegetable oil |
| ½ | cup | Red onion; chopped |
| ½ | cup | Celery; chopped |
| 2 | Garlic cloves; minced | |
| 2 | Small Granny Smith apples; pared, cored, chopped | |
| ½ | cup | Carrot; chopped |
| ¼ | cup | Fresh Parsley; chopped |
| 2 | cups | Low sodium Vegt. Broth |
| 5 | ounces | Potatoes; cubed, pared |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Dried Thyme |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | cup | Tomatoes, canned,;coarsely chopped |
| 1½ | cup | Frozen spinach;thawed, squeezed dry |
Directions
1. In large saucepan, heat oil; add onion, celery and garlic. Cook stirring frequently, 4-5 minutes until tender. Add apples, carrot and parsley; cook stirring frequently, 2 minutes longer. Stir in broth, 2 cups water, potatoes, curry, chili powder, allspice, thyme and pepper; bring to a boil. Reduce heat to low; cover and simmer 45 minutes. Stir in tomatoes. 2. Remove 2 cups of the soup to food processor; puree until smooth. Return puree to soup; add spinach.
Simmer 2-3 minutes longer, until heated through. Each serving provides: ½ FA, 2 V, ½ FR, 40 C. 153 cal. Weight Watcher's magazine