Speedy, spicy bean& mustard-green soup
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Leek, halved lengthwise, and thinly sliced |
| 2 | tablespoons | Curry powder, preferably Madras |
| 16 | ounces | Tomatoes, 1 can - dice wuth juice |
| 14 | ounces | Low sodium chicken broth, low fat - 1 can |
| 14 | ounces | White beans, 1 can - drained rinsed |
| 2 | teaspoons | Sugar |
| ½ | pounds | Mustard greens, wash,stem, cut into, a fine chiffonade. |
| 1 | dash | Salt, to taste |
| 1 | dash | Black pepper, freshly ground |
| 1 | teaspoon | Cumin seeds |
| 1 | tablespoon | Fresh ginger, finely chopped |
Directions
1. In a heavy pot, heat 1 tablespoon of the oil over medium high heat. Stir in leeks and cook, tossing often, until lightly browned, about 4 minutes.
Add curry powder and toss for i minute. Stir in tomatoes, broth, beans, and sugar; bring to a boil. Reduce heat to medium-low, cover, and simmer gently for 15 minutes to blend the flavours. Add mustard greens, stir, and remove from the heat. Season with salt and pepper.
2. To serve, heat the remaining 1 tablespoon of oil in a small skillet. Add cumin seeds and toss a moment. Add ginger and stir until sizzling. Ladle the soup into bowls, and drizzle a little of the seasoned oil into each one.
Less than 16% CFF
Posted to Digest eat-lf.v096.n258 Recipe by: Eating Well Magazine April 1996 From: Naralon Thorn <naralon@...> Date: Sat, 28 Dec 1996 10:56:05 -0500