Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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