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2 Esslöffel | olive oil |
1 gross | Leek, halved lengthwise, and thinly sliced |
2 Esslöffel | Curry powder, preferably Madras |
16 x ca. 30 g | Tomatoes, 1 can - dice wuth juice |
14 x ca. 30 g | Low sodium chicken broth, low fat - 1 can |
14 x ca. 30 g | White beans, 1 can - drained rinsed |
2 Teelöffel | sugar |
1/2 x ca. 450 g | Mustard greens, wash, stem, cut into, a fine chiffonade. |
1 Prise | salt |
1 Prise | black pepper freshly ground |
1 Teelöffel | cumin seeds |
1 Esslöffel | ginger fresh, finely chopped |
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
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