Red Wine Sweet Potato Valentine Soup Recipes

SWEET POTATO VEGETABLE SOUP

Steps:

• Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer, uncovered, for 45 - 50 minutes, giving it a stir occasionally.
• Remove the bay leaves and discard.
• Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
• Add the kale (or spinach) and parsley and stir. I use frozen because it's easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
• Taste and adjust with salt and pepper, if desired.
• Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.
• Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours. Blend a few cups of the soup until smooth. Add back to the soup for a thicker base. Continue with recipe by adding kale or spinach, parsley and stir. Taste and adjust for salt and pepper, if needed.

RED WINE SWEET POTATO VALENTINE SOUP

Steps:

• Heat oil over medium heat and add onions. Saute until translucent.
• Add garlic and ginger. Saute for two additional minutes.
• Add spices, cabbage, sweet potatoes, broth, tomatoes, wine and salt.
• Cover and bring to a boil. Simmer covered for 15 minutes, stirring occasionally.
• Check sweet potatoes for tenderness. When done, remove soup from heat and stir in peanut butter. When melted add lemon juice just to combine.
• Serve topped with cilantro and peanuts.

DR. WEIL'S SWEET POTATO-POBLANO SOUP

Steps:

• Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
• Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
• Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.

BEEF AND RED WINE SOUP

Steps:

• coat beef cubes lightly with flour.
• in a large stock pot saute beef, shallots, onions, mushrooms and garlictill beef is browned and onion is tender.
• add remaining ingredients and simmer till barley is tender.