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.

INGREDIENTS

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

4 cups vegetable broth

2 Tbsp red wine vinegar

Salt and pepper

Method

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.

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