Sweet Potato Swiss Chard Wraps with Spicy Tomato Soup
Last weekend, my husband wanted Tomato Soup and Grilled Cheese (an old favorite of mine that I still crave)
So in order to satisfy both of us like a good wife married to wonderfully understanding man, I settled on this wonderfully fresh Tomato soup and teamed it up with a veggie wrap that I'd been wanting to try since I saw them on Pinterest. I've never tried to make wraps with anything other than Iceberg Lettuce back in my Atkins days. They were less than satisfying I remember and never held anything really well inside. Not so with these Swiss Chard wraps. I won't be giving instructions here on them because the posting I saw them on originally is really excellent at showing and suggesting how to make them. Please check it out at 'Feasting At Home'
I will tell you that I strayed from Sylvia's recipe slightly. And came up with a crazy combination of filling ingredients that was surprisingly tasty if not highly unusual. I used Swiss Chard instead of Collards and the par-boiling process in their recipe worked perfectly. I almost don't want to use regular tortillas again! And for the filling....I did the sweet potato but then added guacamole, red pepper and ...wait for it....Granny Smith Apple slices. Weird? Well yea, but lots of foods end up tasting great together if you get the textures and temperature correct in your mouth. Anyway, they were delicious. Especially with the Spicy Tomato soup on a cold day.
I dipped the Swiss Chard leaves in boiling water as Sylvia suggested in her wraps but I only left them in for 30 seconds.
They were perfectly pliable and remarkably sturdy for wrapping up chunky fillings.
And I'm am sure that adding in black beans would have been awesome as well. ....next time for sure.
And now to my spicy soup:
Spicy Tomato Soup
In a large stock pot, heat about 1/4 cup of Olive oil and add in 1 large diced Onion, 1 chopped Red Pepper, 1/2 of a sliced Savoy Cabbage, 2 handfuls of either Kale, Spinach or Chard, 10 - 15 Cherry Tomatoes (halved). Stir and saute until softened slightly.
Add in 6 cups of water and 3 Tbs. of Veggie Soup stock powder (or 3 bullion cubes) to the veggies. Reduce heat, cover and cook for 10 minutes more. Take the soup off the heat and either puree with a hand blender or puree in batches in a food processor or blender until very smooth. Return the soup to your pot and leave on simmer.
Add in 1 tsp. Sea Salt, 1 tsp. Black Pepper, 2 Tbs. Garlic Powder, 1/2 tsp. of dried Dill, 2 Tbs. Red Pepper Flakes, & 1 tsp. of Thyme.
In a blender or food processor, blend 3 large *28 oz. cans of diced Tomatoes. Add the blended tomatoes in with your soup base.
Bring soup to a boil and then reduce to low and cook for 1 - 3 hours depending on when you're ready to eat. Stir in 1 cup of non-dairy milk before serving if you'd like a creamier soup. Makes about 4 quarts of soup. Save in the fridge for 1 week or freeze for
another chilly day!