Curried Leek Soup*



Contributed by Sandra Crockett      
Modified from The McDougall Quick & Easy Cookbook by John and Mary McDougall, where it was called "curried Swiss chard soup" - but any greens could be used).

(Sandra:   The original recipe called for one teaspoon sugar, but it's not needed;  it also called for 2 teaspoons fresh ginger, but I prefer it without)

(Editor: When adding greens to soup, or any dish, it's a good idea to add them only to the amount that will be consumed.  The greens get wilted on storage, so store the leftovers without the greens).  

1/3 cup water 
Two leeks, sliced thin 
One and 1/3 cups vegetable broth
One 14.5 ounce can chopped tomatoes
One 15 ounce can white beans, drained and rinsed
Two teaspoons curry powder
4 cups finely chopped Swiss chard (can substitute mustard greens or Kale)
Place water in a large soup pot. Add leeks and cook, stir frequently for two minutes. Add remaining ingredients, except for Swiss chard. Bring to a boil. Cover, reduce heat, simmer  for 15 minutes. Add Swiss chard, stir and cook until wilted about one minute. Serve at once.

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