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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 |
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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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