Title: Penny's Vegetable Mulligatawny
Categories: Diet Soup Vegetable Indian
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
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