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Vegetable Chicken Soup

4 tbsp. margarine
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 green pepper, diced
1 sm. turnip, diced
1 apple, peeled and diced
5 c. chicken stock
Dash of nutmeg
Dash of curry powder
2 crushed cloves
2 sprigs parsley, chopped
1 c. leftover chicken gravy
1 c. canned tomatoes
1 c. leftover chicken
1 c. leftover pasta

Melt the margarine in a large soup pot. Add the onion, celery, green pepper, apple, and turnip. Cook slowly for about 15 minutes. Add the curry powder, nutmeg, and chicken gravy to the stock. Cook another 5 minutes, stirring from time to time. Then add the cloves, parsley and tomatoes. Partially cover and simmer for about 1/2 hour. Add chicken  and pasta.