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Receta Speedy, Spicy Bean And Mustard Green Soup
by Global Cookbook

Speedy, Spicy Bean And Mustard Green Soup
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 lrg leek halved lengthwise and thinly sliced
  • 2 Tbsp. curry pwdr preferably Madras
  • 16 ounce tomatoes 1 can - dice with
  •     juice
  • 14 ounce low sodium chicken broth low fat - 1 can
  • 14 ounce white beans
  •     rinsed
  • 2 tsp sugar
  • 1/2 lb mustard greens wash,stem, cut into a fine chiffonade
  • 1 dsh salt to taste
  • 1 dsh black pepper freshly grnd
  • 1 tsp cumin seed
  • 1 Tbsp. fresh ginger finely minced

Direcciones

  1. In a heavy pot, heat 1 Tbsp. of the oil over medium high heat.
  2. Stirin leeks and cook, tossing often, till lightly browned, about 4 min.
  3. Add in curry pwdr and toss for i minute. Stir in tomatoes, broth, beans, and sugar; bring to a boil. Reduce heat to medium-low, cover, and simmer gentlyfor 15 min to blend the flavours. Add in mustard greens, stir, and remove from the heat. Season with salt and pepper.
  4. To serve, heat the remaining 1 Tbsp. of oil in a small skillet.
  5. Addcumin seeds and toss a moment. Add in ginger and stir till sizzling. Ladle thesoup into bowls, and drizzle a little of the seasoned oil into each one.