---------- Recipe via Meal-Master (tm) v8.03
  Categories: Low-cal, Soups, Vegetables
       Yield: 4 servings
            Penny Schenck nfsm70b
       2 ts Vegetable oil
     1/2 c  Red onion; chopped
     1/2 c  Celery; chopped
       2    Garlic cloves; minced
       2    Small Granny Smith apples;
            -pared, cored, chopped
     1/2 c  Carrot; chopped
     1/4 c  Fresh Parsley; chopped
       2 c  Low sodium Vegt. Broth
       5 oz Potatoes; cubed, pared
       2 ts Curry powder
       1 ts Chili powder
     1/4 ts Ground allspice
     1/4 ts Dried Thyme
     1/4 ts Freshly ground black pepper
       1 c  Tomatoes, canned,;coarsely
   1 1/2 c  Frozen spinach;thawed,
            -squeezed dry
   1. In large saucepan, heat oil; add onion, celery and
   garlic. Cook stirring frequently, 4-5 minutes until
   tender. Add apples, carrot and parsley; cook stirring
   frequently, 2 minutes longer. Stir in broth, 2 cups
   water, potatoes, curry, chili powder, allspice, thyme
   and pepper; bring to a boil. Reduce heat to low; cover
   and simmer 45 minutes. Stir in tomatoes. 2. Remove 2
   cups of the soup to food processor; puree until
   smooth. Return puree to soup; add spinach. Simmer 2-3
   minutes longer, until heated through. Each serving
   provides: 1/2 FA, 2 V, 1/2 FR, 40 C. 153 cal. Weight
   Watcher’s magazine