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| Home -> [Soups & Stews, Vegetables] -> [Vegetable mulligatawny Recipe] |
Vegetable mulligatawny
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 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
| oz | 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 |
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Procedures:
| 1 | In large saucepan, heat oil; add onion, celery and garlic. | | 2 | Cook stirring frequently, 4-5 minutes until tender. | | 3 | Add apples, carrot and parsley; cook stirring frequently, 2 minutes longer. | | 4 | Stir in broth, 2 cups water, potatoes, curry, chili powder, allspice, thyme and pepper; bring to a boil. | | 5 | Reduce heat to low; cover and simmer 45 minutes. | | 6 | Stir in tomatoes. | | 7 | Remove 2 cups of the soup to food processor; puree until smooth. | | 8 | Return puree to soup; add spinach. | | 9 | Simmer 2-3 minutes longer, until heated through. | | 10 | Each serving provides: ?fa, 2 v, ?fr, 40 c. 153 cal. | | 11 | Weight watcher"s magazine |
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