Turkey Mulligatawny Soup

40 - 45 min
6 servings
$2.50/serving

Ingredients

1 large onion, diced

1 large carrot, diced

2 tbsp Mango Curry Dip Mix

4 cupsNourish Broth

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 (Grinder), to taste

Preparation

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 (Fibre 3 g, Sugars 8 g), Protein 43 g.

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Nourish Broth Mix

Sea Salt (Grinder)

Multipurpose Pot - 12 Cup