Turkey Mulligatawny Soup
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
- 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.
- 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.
- 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 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.