| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Low-cal, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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