Vegan Colombian Cazuela Soup

Man...... what is with this cold weather???? This is the longest, cold snap we have had since we have lived in Kansas. Cold weather puts me in the mood for soup, and nothing satisfies like a good rich Colombian Cazuela.
Traditionally this is a seafood dish, but it is better without it... in my opinion. This is a rich, herbed, tomato, coconut milk broth that I learned how to make from a good friend from Colombia, back when I was the chef at Cafe' Brazil in Denver in the mid 1990's.
Since it is wintertime and fresh tomatoes are not any good, I did cut a couple of corners, but I added kale which was a nice addition.
Here is what I did:

• 1 white onion, halved then sliced thin
• 3 teeth of garlic, minced
• 1 table spoon oil

Saute onions and garlic over high heat until beginning to soften, deglaze pan with 1/2 cup white wine.
Add the following and simmer for about 10 minutes:

• 1 can mild red enchilada sauce (or two cups diced tomatoes)
• 1 can lite coconut milk
• 4 cups water
• 1 teaspoon no chic Better Than Bullion
• 3 tablespoons of smoked paprika

Finish by adding 8 cups of rough chopped kale (which will shrink down to about 2 cups), stir into soup until it wilts, hurry up and put it in bowls, then garnish with green onions, cilantro and some red chili sauce. The best part about this dish is it only took about 25 minutes to make.
Enjoy!!!! And think warm thoughts!!!