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

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