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Mulligatawny

Servings = 4 | Serving size =2 cups

This recipe can be multiplied by 2, 3, 4.

This soup keeps well for 4 – 5 days and is better the second day.

Serve with a 1 ounce Whole Wheat roll.

AND

Serve with a side salad of your choice.

1 cup water
1/2 cup brown rice (cooked)
1 quart low sodium chicken stock
1/4 cup onion (diced)
1/4 cup celery (diced)
1/4 cup carrots (peeled and diced)
1/4 cup green bell pepper (diced)
2 tsp curry powder
1 lb fresh tomatoes
1/2 lb cooked turkey breast (cubed)
1 large apple

Place the water in a medium sauce pan over high heat. When the water boils, add the brown rice and stir once. Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking). Set aside.

Place the onions, celery, carrots, bell pepper and chicken stock in a large stock-pot. Heat over low heat. Cook until the onions begin to soften.

Add the curry powder and the cooked rice to the soup.

Quarter tomatoes and seed them. Cut them into julienne strips.

Add the tomatoes, turkey and apples to the soup. Cook over low heat, until the apples are just tender.

Nutrition Facts

Serving size: about 2 cups | Servings 4

Calories 261 | Calories from Fat 27

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (4%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 46 mg (15 %) | Sodium 266 mg (11 %)

Total Carbohydrates 35g (12%) | Sugars 10g

Dietary Fiber 4g (18%) | Protein 25g

Vitamin A 48% | Vitamin C 43 % | Calcium 5% | Iron 14%

Vitamin K 15 mcg  | Potassium  832 mg | Magnesium  73 mg

 
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