Vegetable Mulligatawny Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Penny Schenck nfsm70b,
2 tsp: Vegetable oil,
1/2 cup: Red onion, chopped
1/2 cup: Celery, chopped
2: Garlic cloves, minced
2 Small: Granny Smith apples, pared, cored, chopped
1/2 cup: Carrot, chopped
1/4 cup: Fresh Parsley, chopped
2 cup: Low sodium Vegt. Broth,
5 ounce: Potatoes, cubed, pared
2 tsp: Curry powder,
1 tsp: Chili powder,
1/4 tsp: Ground allspice,
1/4 tsp: Dried Thyme,
1/4 tsp: Freshly ground black pepper,
1 cup: Tomatoes, canned,, coarsely chopped
1 1/2 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: 1/2 FA, 2 V, 1/2 FR, 40 C. 153 cal. Weight Watchers
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Source from luhu.jp
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 Watchers
magazine
Source from luhu.jp