Leftovers. Some people hate 'em, but I actually try to end up with them on purpose. Usually, it's so I don't have to think too much about what to have for lunch or a quick snack. Nothing's easier than reheating a plate or bowl of yesterday's yummy dinner and enjoying it all over again.
Sometimes, leftovers just beg for a little more fooling around with. Not a ton, just a bit. One of my favorite leftover treatments is a super easy one, and it goes well with lots of different types of leftovers: Make soup.
Remember my Sweet Potato in Ginger Peanut Sauce over brown rice from last week? Well, I still had a serving of it hanging out in the fridge a few days later, so I thought I'd turn it (sans rice, that is) into some tasty peanut-sweet potato soup.
In a small pot on the stovetop, I heated 1 cup of almond milk and 1/4 tsp sea salt. I added my leftovers one big spoonful at a time, stirring it together so that my peanut sauce combined with the warm milk base. I probably had about 2 cups worth of leftover sweet potatoes. In the end, I decided that the soup was a bit chunkier than I wanted it to be, so I used an immersion blender to puree the soup right in the pot. I thought about adding a bit more peanut butter, say a teaspoon or so, but after a quick taste test, I decided it wasn't needed.
I dished up my leftovers with a side of crusty homemade bread (recipe to follow in the days to come!) and a few raw cashews. Mission accomplished!