Speedy, Spicy Bean and Mustard-Green Soup

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Speedy, Spicy Bean and Mustard-Green Soup

 

 

2 tbsps. olive oil

1 large leek, halved lengthwise, and thinly sliced

2 tbsps. curry powder

1 16 oz. can tomatoes, diced with juice

1 14 oz. can low sodium chicken broth

1 14 oz. can white beans, drained, rinsed

2 tsps. sugar

1/2 lb. mustard greens, wash stem, cut into, a fine chiffonade.

salt to taste

black pepper, freshly ground

1 tsp. cumin seeds

1 tbsp. fresh ginger, finely chopped

 

 

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.

 

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.