Epicure Recipes

Turkey Mulligatawny Soup

Low-sodiumSugar ConsciousOne DishDinnerLunchGluten-freeHigh ProteinSide DishesChicken & Poultry

40 - 45 min

6 servings

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When the temp drops, there’s no better way to warm up than with a steaming bowl of hearty soup. And, even better, this one is a smart way to make the most of your leftover turkey! Turn those turkey morsels into a high-protein, hearty dish.

Ingredients

  • 1 large onion, diced
  • 1 large carrot, diced
  • 2 tbsp curry powder
  • 4 cups Vegetable Broth or Nourish Broth
  • 1 1⁄2 tsp Vegetable Broth Mix
  • 1 cup boiling water
  • 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

Preparation

  1. Heat 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.
  2. Sprinkle curry powder over vegetables; stir well and cook until aromatic, about 1 minute. Add broth, tomatoes, cooked turkey and rice. Bring to a boil and reduce heat to low; cover and simmer for about 15 minutes.
  3. When rice is almost tender, add apple with lemon juice and simmer uncovered 10 more minutes.
  4. Ladle into individual bowls and top with a dollop of low-fat yogurt and salt on the side.

Epicure Products Used

Nutritional Information

Per serving: Calories 300, Fat 3.5 g (Saturated 1 g, 0 0 g), Cholesterol 95 mg, Sodium 380 mg, Carbohydrate 30 g (Fiber 3 g, Sugars 8 g), Protein 43 g.