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Spicy Kale Soup with Roasted Pepper and Tomato
COOKING ON THE WEEKENDS16Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- olive oil (for the pan)
- 1 cup chopped red onion (roughly)
- 2 roots (medium-sized roughly chopped garlic cloves, and stems removed)
- 1 1/2 cups Idaho russet potatoes (peeled and roughly chopped)
- 1/2 cup sun dried tomatoes (marinated and drained, divided)
- 1 cup roasted red pepper (roughly chopped, here's how to roast a pepper)
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 2 bunches curly kale (washed, dried, center stems removed and roughly chopped)
- 1/2 cup dry sherry
- 6 cups vegetable stock
- 1 Tbsp. red wine vinegar
- 2 tsp. granulated sugar
- sea salt
- freshly ground black pepper
- extra-virgin olive oil
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