Roasted Sweet Potato & Garlic Soup

Recipe by ImPat
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg sweet potato (peeled and chopped)
  • 1
    onion (roughly chopped)
  • 1
    head garlic (broken into cloves and peeled)
  • 1
    tablespoon olive oil
  • 6
    cups chicken stock
  • 250
    g cream cheese (light cubed)
  • 14
    teaspoon salt (or to taste)
  • 14
    teaspoon pepper (or to taste)
  • 6
    teaspoons parsley (for garnish)
  • 6
    slices ciabatta (or other crusty bread to serve)
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DIRECTIONS

  • Preheat oven to 200°C.
  • Toss the sweet potato, onion and garlic in oil.
  • Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
  • Place the roasted vegetables in a large saucepan with stock and bring to the boil and then remove from the heat and allow to cool slightly and then blend with a stick blender in the pot or in batches in a food processor and return to the pot.
  • Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
  • Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.
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