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Vegetable Mulligatawny

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      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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