• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Vegetable Mulligatawny

  • Recipe Submitted by on

Category: Soups, Vegetables, Low Calorie

 Ingredients List

  • 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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