I had my meal plan in place, for tonight, until I looked into the refrigerator to find quite a few vegetables and fruit which would survive for a short time, if I didn’t use them, very soon. The sweet potatoes, in particular were ready to get up and walk away. Usually, I keep four sweet potatoes, in the house, and have plans for them. This morning, there were six potatoes and I had no idea what to do with them.
I also found lots of leftovers sharing space with the sweet potatoes. I decided quickly, leftovers would become the fare for, this evening and I would make a soup to go with the meal.
Emptying the refrigerator – 4 sweet potatoes, 1 apple, container with some apple sauce, leftover vegetable soup. Can you picture and taste my soup?
Apple Cinnamon-Sweet Potato Soup (made in a crockpot)
4 medium sweet potatoes
1 cups water
2 cups vegetable broth
1 cup applesauce
1 apple, peeled and sliced
1 teaspoon sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon black pepper or to taste
Put liquids in slow cooker. Add sweet potatoes and applesauce. Cover and cook on low for three hours.
Add apple, sugar, cinnamon, nutmeg plus black pepper. Cook on high for another hour.
Using an immersion blender, blend until the consistency you want. Mine was smooth and creamy.
If I had cranberry pecan goat cheese, I would have crumbled it on top of the soup.
This soup had a distinct apple flavor to it and it was delicious.
This is not my photo.