About the Recipe
Ingredients
3 tablespoons unsalted butter
1 large onion, chopped
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons Madras curry powder
1 pound tomatoes, seeded and chopped (about 3 medium)
3 cloves garlic, minced
6 cups vegetable broth or chicken broth
6 cups chopped kale
Salt to taste, plus a pinch, dividedÂ
1/2 cup whole milk Greek yogurt
1 tablespoon lime juice
1/4 cup chopped chives or cilantro
Preparation
Melt butter in a large pot over medium heat. Add onion, green beans and curry powder. Cook, stirring often, until beginning to soften, about 3 minutes. Add tomatoes and garlic and cook, stirring until fragrant, about 1 minute. Add vegetable (or chicken) broth and kale. Bring to simmer, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Season with salt to taste.
Meanwhile, combine yogurt, lime juice and a pinch salt in a small bowl. Dollop each serving of soup with 2 tablespoons of the yogurt mixture and 1 tablespoon chopped chives (or cilantro) before serving.