I realized tonight that it’s the second time in a week that I’ve made a soup that was featured on one of my favorite Seinfeld episodes ever, The Soup Nazi. Last week I tried Rachael Ray’s version of Jambalaya (“Jambalika,” p. 158, 30-Minute Meals) – who can forget Newman sniffing his soup and running down the street yelling “Jambalaya!” Tonight I tried Mulligatawny, a spiced Indian soup that was Kramer’s favorite on this episode. I served up a side of Indian flatbread (called “Naan”) to cut down on the spice.
This was a Weight Watchers recipe (from the same cookbook I mentioned in my post on Baked French Toast) and there was nothing but healthy, fresh ingredients in the dish – it was fantastic! My only complaint was that it didn’t make a lot of food, so supplementing the soup with some salad and bread will fill you up. Jared and I had a nice glass of Malbec with dinner – the richness of the red wine cut down on the spiciness of the soup. (Note – I’m not crazy about really spicy foods, but the Mulligatawny had just enough to make you feel it, but not enough that it takes away from the overall dish.)
- 4 tsp. reduced-calorie margarine
- 1 onion, chopped
- 1/2 carrot, chopped (I used a handful of baby carrots instead)
- 1 celery stalk, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 tart apple, peeled, cored, and diced
- 1/4 cup all-purpose flour
- 2 tsp. curry powder
- 1/8 tsp. ground mace or nutmeg
- 1 whole clove
- 2 cups low-sodium chicken broth
- 1 tomato, peeled, seeded, and chopped
- 1 tsp. fresh lemon juice
- 1 1/2 cups diced cooked chicken breast (I used one can of cooked chicken breast from Costco)
- 1/4 tsp. salt
In a medium nonstick saucepan, melt the margarine. Saute the onion, carrot, celery, bell pepper, and apple until softened, about 5 minutes. Stir in the flour, curry, mace/nutmeg, and clove; cook, stirring one minute; gradually stir in the broth. Add the tomato and lemon juice; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, stirring occasionally, 30 minutes. Add the chicken and salt; heat to serving temperature. Makes 4 servings.
Nutritional Facts (per serving): 187 calories, 7g fat, 15g protein. 4 Weight Watchers points.
I served this Weight Watchers recipe for Naan with the soup. It was great, but I recommend two things that I learned: 1) Make the dough the night before and refridgerate until you are ready to bake, and 2) Make sure you watch the bread as it bakes. I left it in for the recommended 10-12 minutes, but it browned a little too much for my liking. In the future, I plan to take it out after about 9-10 minutes (after the bread has started to “puff up”) to keep it softer.
- 1/2 cup fat-free milk
- 1 egg
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/8 tsp. baking soda
In a small bowl, beat the milk and egg. In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. With the machine running, pour the milk through the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, almost 30 times.
Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towl and let the dough rise in a warm, draft-free place three hours.
Place a large baking sheet on the center oven rack; preheat the oven to 450 degrees. Lightly sprinkle a work surface with flour; turn out the dough. Divide the dough into eight pieces; flatten each into a 3/8″ thick teardrop shape. Transfer the teardrops to the baking sheet. Bake until firm; 10-12 minutes. If you like, run briefly under a broiler to brown the tops lightly. Serve hot or at room temperature.
Nutritional Facts (per serving): 122 calories, 1g fat, 4g protein. 2 Weight Watchers points.
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