Sweet Potato and Apple Soup Recipe
Tomorrow is the first day of Autumn! What better way to welcome the season than with rich flavors and textures of Sweet Potato and Apple Soup. This delicious seasonal dish offers a perfect balance of sweet and savory flavors that is gluten-free and dairy-free.
Hi there… it’s Toria with The Step Stool Chef! As you may know, I’m always looking for healthy, fun dishes that are easy for kids to make. With a little cutting help from a parent or adult, this crock pot soup is a great way to get your kids in the kitchen.
We started this Sweet Potato and Apple Soup Recipe with a trip to a local farmer’s market. This was tons of fun for the kids as it allowed them to talk to the farmers first hand about where the food came from and the differences between certain fruits and vegetables.
We also extended our lesson on fruits and vegetable with an Apple Taste Test with a few friends visiting for a play date. They had the best time picking their favorite apple variety. Honey crisps proved to be a favorite among this adorable crowd.
To start the recipe, peel & cut sweet potatoes and apples in to small squares. Peeling the sweet potatoes are a great tasks for kids while cutting the raw sweet potatoes was a challenge for my little chef’s small hands. We left the peel on the apples for all the great nutrients that it adds.
Next place the apples and sweet potatoes in a slow cooker along with 3 cups of broth, 1 cup of apple cider, cinnamon and brown sugar. We used a chicken stock but for a vegan dish feel free to use a vegetable broth instead.
We set the crock pot for 6 hours then added a few leaves of sage and lemon juice about half-way through. After cooked, the aroma will make you want to start eating right away but to make the soup use a hand immersion blender and mix the ingredients right in the crock-pot. If you don’t have a hand blender then a you can make batches of soup in a counter top blender. Add salt & pepper to taste and enjoy!
Sweet Potato and Apple Soup
Ingredients
- 3 medium sweet potato
- 3 medium apple
- 3 cup chicken broth, low-sodium
- 1 cup apple cider
- 2 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 medium lemon
- 1 tablespoon sage, leaves
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
Instructions
- Cube sweet potatoes and apples and place them in a slow cooker.
- Add chicken stock, apple cider, cinnamon, brown sugar, lemon juice and sage. Cook on low for 5 to 6 hours.
- Use a hand immersion blender and mix the ingredients in the slow cooker until creamy. Add salt & pepper to taste.
Nutrition
www.superhealthykids.com
I served the soup in these cute little soup cups . It’s something about serving food in mini size that kids love. Hope your kids love the new fall favorite as much as we did!
Toria and her 7-year-old son are co-founders of The Step Stool Chef, dedicated to celebrating and inspiring kid independence in the kitchen.
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
Learn More about Natalie
Hi,
Is it apple cider vinegar or apple juice used in thks recipe? Sorry, each country use a different names for everything.
Thanks
Thanks for the question… It is apple cider which is an unsweetened, raw apple juice. Not to be confused with apple cider vinegar which is a type of vinegar. Apple cider is darker and thicker than regular apple juice. Alternatively, you can use regular apple juice which will work great as well.
This is my favorite fall soup! I’ve made it for parties and my friends were asking for the recipe! Thank you!
Yay! That is awesome… so great to hear!
a Tablespoon of pepper can’t be right. I used that and it was inedible. I wasn’t paying enough attention while throwing it together at the same time I was taking care of my little ones because I would have realized a Tablespoon was way too much. I’m assuming it is either supposed to be a teaspoon or even less. Unfortunately, we couldn’t eat it. I might try the recipe again another time, but I’m not sure.
Rebecca, you are absolutely right on that. I am so sorry for our mistake and that your meal was inedible. That’s frustrating for sure. I’ve fixed the recipe. Hopefully if you try it again, it will be much better!
I used veggie broth to make it vegetarian. We didn’t have apple cider, so I subbed water. It was delicious! Would be even better with the cider, I’m sure. My 18 month old loved it.
please provide nutritional info.
Hi Sally! We’re working on getting nutrition info attached to all our recipes right on the site. In the meantime, you can see nutrition info for all of our recipes in the Prepear app, which is free to get here: https://www.prepear.com/
Is it a tablespoon of fresh sage leaves? What can I use if I don’t have access to fresh sage? Hope to try this soon, thanks!
Hi Sara! You can use a pinch of dried sage leaves if you can’t find fresh.
I made this soup and it was delicious on a cold rainy day in Georgia!
So glad to hear it Donna!
Ingredient list says lemon, but instructions say lemon juice. Am I supposed to add the whole lemon?
Yes Cindy, add the juice from one lemon.