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Title: Red Onion and Apple Soup with Curry
Categories: Soup Diet Fruit
Yield: 6 Servings
| 1 | tb | Tub-style margarine non-diet |
| 1 1/4 | lb | Red onions; about 4 medium- sized), thinly sliced |
| 5 1/2 | c | Chicken stock or broth defatted |
| 1 | c | ;water |
| 2 | c | Tart cooking apples, peeled and coarsely grated or shredded, |
| 1/2 | c | Carrots; finely shredded |
| 1 | lg | Bay leaf |
| 1 | ts | Mild curry powder* |
| 1/4 | ts | Chili powder |
| 1/8 | ts | Dried thyme leaves |
| 1/8 | ts | Ground allspice |
| 1/4 | ts | Black pepper (generous) |
| Salt to taste | ||
| Chutney for garnish optional |
*This is a mild curry powder taste, add more to give more of a curry flavor.
In a large pot, melt margarine over medium heat. Add onions and cook over medium heat, stirring frequently, until soft and slightly translucent. Add a tablespoon or two of stock if necessary to prevent onions from burning. Add remainder of stock, water, 1 cup of apples and all remaining ingredients except salt and chutney. Bring mixture to a boil over medium-high heat. Cover, lower heat, and simmer about 25 minutes.
Stir in reserved 1 cup of apples and simmer 5 minutes longer. Discard bay leaf. Stir in salt if desired. Garnish each serving with a teaspoon or two of chutney. Keeps refrigerated 3-4 days. Serves 5-6. Source: Skinny Soups.
Number of Servings 6: calories 102, cholesterol 1 mg, protein 5.8 gm, 2.7 fat gm, sodium 521 mg.
Shared and MM by Judi M. Phelps, (JUPHELPS) Delphi, (G.PHELPS1) Genie.
Internet: Juphelps@delphi.com, Judi.Phelps@sjc.com or Judiphelps@cup.portal.com.
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