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Penny's Vegetable Mulligatawny

low-cal, soups, vegetables

1 penny schenck nfsm70b
2 teaspoon 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 teaspoon curry powder
1 teaspoon chili powder
1/4 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 cup tomatoes, canned,; coarsely chopped
1 1/2 cup 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

Yield: 4 servings

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