Vegetable Mulligatawny

---------- Recipe via Meal-Master (tm) v8.03

Title: VEGETABLE MULLIGATAWNY
Categories: Low-cal, Soups, Vegetables
Yield: 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

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