Recipe - Vegetable Mulligatawny

Penny Schenck nfsm70b
2 teaspoon Vegetable oil
One half cup Red onion; chopped
One half cup Celery; chopped
2 Garlic cloves; minced
2 Small Granny Smith apples;
pared, cored, chopped
One half cup Carrot; chopped
One fourth cup Fresh Parsley; chopped
2 cup Low sodium Vegt. Broth
5 ounce Potatoes; cubed, pared
2 teaspoon Curry powder
1 teaspoon Chili powder
One fourth teaspoon Ground allspice
One fourth teaspoon Dried Thyme
One fourth teaspoon Freshly ground black pepper
1 cup Tomatoes, canned,;coarsely
chopped
1 One half cup Frozen spinach;thawed,
squeezed dry

1. In large saucepan, heat oil; add onion, celery and garlic. Cook stirring
frequently, 45 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 23 minutes longer, until heated
through. Each serving provides: One half FA, 2 V, One half FR, 40 C. 153 cal. Weight
Watcher's magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini