Healthy Serving:
Mulligatawny
Nutritionist Phyllis Freedman of the VNA of Rhode Island offers this
hearty Indian soup: "This recipe is one of my favorites and it's
loaded with vitamins. The longer it cooks, the better it tastes."
- 3 tbsp margarine
- 1 tsp curry powder
- 2 onions, chopped
- 3 ounces tomato paste
- 2 cloves garlic, minced
- 2 tbsp parsley
- 1 carrot, chopped
- 5 cups water
- 2 stalks celery, chopped
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- 1 lb can garbanzo beans, undrained
- 1 green pepper, chopped
- Salt or vegetable seasoning powder
- 1 small turnip, grated to taste
- 1 large Pippin apple, chopped
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In a large pot, saut onions and garlic in margarine. Add all
ingredients except beans; cook for 30 minutes to 1 hour. Pure beans in a
blender until smooth and add to soup; dilute with water if it's too
thick. Continuing simmering, the longer the better. Makes two quarts.
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