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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
- Â Â juice
- 14 ounce low sodium chicken broth low fat - 1 can
- 14 ounce white beans
- Â Â 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.
- Stirin leeks and cook, tossing often, till lightly browned, about 4 min.
- 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.
- 2. To serve, heat the remaining 1 Tbsp. of oil in a small skillet.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 3 servings | |
| Calories 602 | |
| Calories from Fat 105 | 17% |
| Total Fat 11.96g | 15% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 124mg | 5% |
| Potassium 2913mg | 83% |
| Total Carbs 94.29g | 25% |
| Dietary Fiber 23.3g | 78% |
| Sugars 11.06g | 7% |
| Protein 35.51g | 57% |
