Cook time: 20 minutes
- 1 Tbs butter
- 1 red cabbage, sliced 1/4″ thick
- salt & pepper
- 1/2 red onion, sliced
- 2 sweet apples, quartered and sliced thin
- 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
- 1/3 cup red wine
- 1/3 cup red wine vinegar
- 1/4 cup molasses or cane syrup
- Melt butter in a deep sauté pan with a cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
- Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
- Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
- Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
- Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.
~Recipe via Guy Fieri on foodnetwork.com
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
1 teaspoon olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
3 cups peeled and diced sweet potato, 1/4 inch diced
3 cups cooked black beans, or 2 – 15oz cans drained
3 teaspoons cumin
1 teaspoon paprika
1/4 – 1/2 teaspoon smoked paprika
1 1/4 teaspoon salt
1/4 teaspoon black pepper
3-4 cups vegetable stock, depending on how thick you want your soup
- Heat olive oil in a large pot over medium heat. Add onion, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
- Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
- Serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa etc…
~Recipe adapted from shelikesfood.com
Prep: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large (about 1 pound) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Italian Seasoning
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Kosher salt and freshly-cracked black pepper
- Heat (an extra) 1 Tablespoon butter in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Italian Seasoning.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
- Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook butter over medium-high heat until melted. Whisk in the flour until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick).
- Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Italian Seasoning, if you would like) as needed.
- Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
*Coconut milk can be substituted for the flour roux (cream mixture). Use 1 (15 ounce) can.
Recipe adapted from Gimme Some Oven