Turkey Mulligatawny Soup
40 - 45 min
6 servings
300 calories
Ingredients
1 large onion, diced
1 large carrot, diced
2 tbsp Mango Curry Dip Mix
4 cups Nourish Broth
1 1⁄2 tsp Nourish Broth Mix
1 cup boiling water
1 can (14 oz /398 ml) diced tomatoes, drained
1 lb (450 g) cooked leftover turkey
1⁄3 cup uncooked long grain white rice
1 Granny Smith apple, peeled, cored and diced
2 tsp lemon juice
1⁄4 cup plain low-fat yogurt
Sea Salt, to taste
Instructions
Heat a Multipurpose pot to medium. With spray pump, lightly coat bottom of pot with vegetable oil. Sauté onions and carrots for about 6 minutes, or until they begin to soften.
Sprinkle Mango Curry Dip Mix over vegetables, stir well and cook until aromatic, about 1 minute. Add Nourish Bouillon, tomatoes, cooked turkey and rice. Bring to a boil and reduce heat to low; cover and simmer for about 15 minutes.
When rice is almost tender, add apple with lemon juice and simmer uncovered 10 more minutes.
Ladle into individual bowls and top with a dollop of low-fat yogurt and Sea Salt on the side.
Nutritional Information
Per serving: Calories 300, Fat 3.5 g (Saturated 1 g, Trans 0 g), Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 30 g (Fiber 3 g, Sugars 8 g), Protein 43 g.