I recently made sweet potatoes for dinner and we had a cup or two of chopped sweet potatoes leftover. The next day, as I was thinking of reheating them as they were, I started thinking about all of the soups I’ve already made this year and how all I wanted on Saturday afternoon was another bowl of soup. I decided I’d try turning those leftovers into soup, and guess what? It worked! Here’s the “recipe,” though I use that term loosely since this was SO easy. Amounts are estimates; tweak to taste.
Sweet Potato Soup
- 1-2 cups of leftover sweet potatoes (mine had been cubed, and roasted with cinnamon, salt, pepper, and olive oil)
- vegetable broth
- maple syrup
- goat cheese
- paprika
Add leftover sweet potatoes to a blender or Magic Bullet (what I used, I’m OBSESSED with mine), then add a little bit of vegetable broth. Blend. Continue adding vegetable broth until mixture becomes thin, like soup. Transfer to a small pot, and heat over low heat on the stove. Add a small drizzle of maple syrup (trust) and top with goat cheese crumbles and a sprinkling of paprika. Amazing.
Today, I have leftover mashed cauliflower and parsnip from last night’s dinner, and I’m pretty sure I can soup-ify that as well. I’ll report back if it’s awesome.
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