Mulligatawny is a thick curry-flavored soup of Indian origin. This hearty recipe makes a complete meal. 1 med. size yellow onion, chopped 1 med. size carrot, peeled & sliced 1 med. size tart apple, peeled, cored & chopped 1 med. size stalk celery, sliced 1 sm. sweet green pepper, cored, seeded & chopped 2 tbsp. flour 1 tbsp. curry powder 4 c. low sodium chicken broth 1 can (14 1/2 oz.) low sodium tomatoes, drained & chopped 3 whole cloves 1/4 tsp. each ground mace & nutmeg 1/8 tsp. black pepper 1 c. cubed cooked light chicken meat 1/2 c. cooked rice 1/4 c. plain low-fat yogurt 4 tsp. chopped parsley (optional)

1. In a large heavy saucepan, melt the butter over moderate heat. Add the onion, carrot, apple, celery and green pepper and cook, uncovered, for 5 minutes or until the onion is soft. Blend in the flour and curry powder; cook, stirring 1 minute longer.

2. Add the chicken broth, tomatoes, cloves, mace, nutmeg and black pepper. Raise the heat to moderately high, cover and bring to a boil. Adjust the heat so that the mixture bubbles gently, cover and simmer for 30 minutes. Remove and discard the cloves; cool the soup for 10 minutes.

3. In an electric blender or food processor, whirl the soup in 3 batches for 20 seconds each. Return to the saucepan, add the chicken and rice and cook, stirring, over moderate heat for 3-5 minutes or until the soup is heated through. Ladle into bowls, top each with 1 tablespoon of the yogurt, and sprinkle, if you like, with 1 teaspoon of the parsley. Serves 4.