Mulligatawny Soup
Ingredients:
1 Tablespoon vegetable oil 4 cups reduced sodium vegetable
½ cup onion, chopped or chicken broth
2 ribs celery, diced 16 oz. can chunky tomatoes, with juice
1 large tart apple, peeled, cored, and chopped 1 teaspoon lemon juice
1 sweet potato, peeled and finely chopped 1 ½ teaspoons dried parsley
2 tablespoons flour ¼ teaspoon pepper
½ teaspoon curry powder 1 cup nonfat or 1% low fat milk
Directions:
- In a large stockpot, sauté onion and celery in oil until tender, 8 – 10 minutes.
- Stir in apple, sweet potato, parsley and curry. Cook, stirring occasionally, for 5 minutes or until vegetables are tender crisp.
- Sprinkle flour over mixture and stir well to blend.
- Add broth, tomatoes and lemon juice.
- Bring to a boil then reduce heat and simmer 15 – 20 minutes until all vegetables are tender.
- Add milk and black pepper. Stir well and serve.
- Makes 6 servings.
| Nutrition Facts | ||
| Serving Size: 1 cup |
% Daily Value |
|
| Calories 120 Calories from fat: 25 | ||
| Total Fat 3g |
5% |
|
| Saturated Fat 0g |
0% |
|
| Cholesterol 5mg |
1% |
|
| Sodium 360mg |
15% |
|
| Total Carbohydrate 22g |
7% |
|
| Dietary Fiber 3g |
11% |
|
| Sugars 12g |
|
|
| Protein 3g |
|
|
| Vitamin A 90% Vitamin C 20% | ||
| Calcium 8% Iron 4% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
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