I’ve died and gone to soup heaven. You might think that’s a bit of an exaggeration but you’d understand if you knew how long I’ve waited to make a soup like this one. Over the last few years (yes,years) I’ve come across the most fabulous looking soups made of sweet potato, squash or both. Sadly I would pass over them because they seemed like too much work. I didn’t have one of those handy immersion blenders. I’d have to take the time to let the vegetables cool, put them in my blender and purée them which to me seems like a lot of work. I’m all about immediate satisfaction. It has to be simple or I’m not going to make it.
Enter my new hot pink Cuisinart Smart Stick Blender. I have to admit, I’m probably more excited about the hot pink color than anything else. I’m now the cool kid on the block with the colorful appliances. I might be the only one who thinks so. Not everyone gets as excited about colors as I do.
Speaking of soup, let me get back to this one, creamy sweet potato and apple. The combination of potato, apple, maple syrup and spices give off the most inviting smell. The aroma filling my house was like sweet baked pie. Being as impatient as I am, I could hardly wait to try it. Fortunately once the vegetables are boiled this soup cooks in minutes. It’s just a matter of heating it up. Like the smell, the taste will not disappoint. I practically licked the bowl it was so delicious.
Being the health nut that I am, I did what I do best. I made this soup as healthful as possible. Instead of heavy or even sour cream I used Greek yogurt and skim milk to give it a creamy texture. By making this you lower the fat content and increase the amount of protein; boosting the nutritional value of the soup. I also used low-sodium broth and eliminated the need for added butter or oil by boiling the vegetables. These are just a few of many tricks that I have up my sleeve.
Creamy Sweet Potato & Apple Soup
- 3 large sweet potatoes (peeled and cut in to 1 inch pieces)
- 2 medium apples (peeled and cut in to 1 inch pieces)
- 1 yellow onion (chopped)
- 2 tablespoons pure maple syrup
- 2 teaspoons ground cinnamon
- 1-2 dashes of ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups low sodium broth (either chicken or vegetable)
- 1 cup skim milk
- 6oz non fat Greek yogurt (plus extra for garnish)
- freshly chopped parsley
|Place the chopped sweet potato, apples and onion into a medium - large sized pot. Add seasonings (cinnamon, nutmeg & salt) and the broth. Bring to a boil and then let simmer until the potatoes and apples are soft. |
Using an immersion mixer blend the ingredients to make the soup base. Be careful not to allow the soup to splash; I burned my wrist this way. It's pretty hot at this point. Once well blended stir in the Greek yogurt and the milk. Cook for a few more minutes until the soup is nice and warm.
Pour equal portions in to serving bowls. Garnish with a spoonful of yogurt, cinnamon and fresh parsley.
I didn’t follow a recipe here, I used intuition. Cooking intuition is a skill I never had in my twenties, but has evolved very nicely over the past few years. Experimenting is fun. I can’t wait to do it again.
Do you follow recipes or are you more of a free spirit experimenting on your own?