Mulligatawny

Servings: 4 | Serving size: 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied, keeps well for 4 - 5 days (refrigerated), and is better the second day. Serve with a 1 ounce whole wheat or gluten-free roll.

Ingredients

• 2 1/2 cups water
• 1/2 cup brown rice
• 1/2 medium onion (diced)
• 1 medium celery (diced)
• 1 large carrots (diced)
• 1/2 medium green bell pepper (diced)
• 3 cups reduced-sodium, non-fat chicken stock
• 2 tsp. curry powder
• 1/4 tsp. salt
• 8 ounces fresh tomatoes (seeded and cut into julienne strips)
• 1/2 lb. cooked turkey breast (1/2 inch cube)
• 1 large apple (1/2 inch cube)

Place the water in a medium sauce pan over high heat.

When the water boils, add the brown rice and stir once.

Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking).

Set aside.

Place the olive oil in a large skillet over medium high heat.

Add the onions and celery.

Cook for about 3 minutes. Stir frequently.

Add the carrots and bell pepper. Cook for about 3 minutes and stir frequently.

Add the chicken stock and heat over low heat.

Add the curry powder and salt.

Simmer for about 5 minutes.

Add the tomatoes, turkey, and apples to the soup.

Cook over low heat for about 5 minutes and serve over the brown rice.