Recipe of Vegetable Mulligatawny - Food Recipes

-- Extracted from Meal-Master (tm) v8.03 --

Title: VEGETABLE MULLIGATAWNY
Categories : Low-cal, Soups, Vegetables
Serving size: 4 servings Penny Schenck nfsm70b 2 ts Vegetable oil 1/2 c Red onion; chopped 1/2 c Celery; chopped 2 Garlic cloves; minced 2 Small Granny Smith apples; -pared, cored, chopped 1/2 c Carrot; chopped 1/4 c Fresh Parsley; chopped 2 c Low sodium Vegt. Broth 5 oz Potatoes; cubed, pared 2 ts Curry powder 1 ts Chili powder 1/4 ts Ground allspice 1/4 ts Dried Thyme 1/4 ts Freshly ground black pepper 1 c Tomatoes, canned,;coarsely -chopped 1 1/2 c Frozen spinach;thawed, -squeezed dry 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: 1/2 FA, 2 V, 1/2 FR, 40 C. 153 cal. Weight Watcher's magazine -----