| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Leek, halved lengthwise, and thinly sliced |
| 2 |
tb |
Curry powder, preferably Madras |
| 16 |
oz |
Tomatoes, 1 can – dice wuth juice |
| 14 |
oz |
Low sodium chicken broth, low fat – 1 can |
| 14 |
oz |
White beans, 1 can – drained rinsed |
| 2 |
ts |
Sugar |
| 1/2 |
lb |
Mustard greens, wash,stem, cut into, a fine chiffonade. |
| 1 |
ds |
Salt, to taste |
| 1 |
ds |
Black pepper, freshly ground |
| 1 |
ts |
Cumin seeds |
| 1 |
tb |
Fresh ginger, finely chopped |
INSTRUCTIONS
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@sympatico.ca>
Date: Sat, 28 Dec 1996 10:56:05 -0500
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