Ricardo Larrivée’s
SWEET POTATO SOUP Sweet potatoes and kale combine to prove that not all winter soups need to have meat. Great for an easy weekday dinner or weekend lunch.
ING R E DIE NTS ◆◆ 1 leek, thinly sliced
◆◆ 3 cloves garlic, chopped ◆◆ 1 Tbsp olive oil
◆◆ 2 cups peeled and diced
sweet potatoes
◆◆ 4 cups chopped kale ◆◆ 1 can (398 ml) diced
tomatoes
◆◆ 1 cup dried green lentils,
rinsed and drained
◆◆ 4 cups vegetable broth
◆◆ 2 Tbsp red wine vinegar ◆◆ Salt and pepper
PAIR THIS
Treana Cabernet Sauvignon
Featuring black cherry and maple syrup aromas, this is the perfect wine to pair with a comforting soup. Available April 27
Method Photography: Christian Lacroix
1 In a large, non-stick skillet set over medium heat, soften the leek and garlic in the olive oil. Transfer to the slow cooker. 2 Add the remaining ingredients. Season with salt and pepper and mix thoroughly. Cover and cook on low for 8 hours. The cooker can be left on warm for up to 8 hours. f
25
