Roasted Sweet Potato & Garlic Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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for the winter Ingredients:
1 kg sweet potato, peeled, cut into even sized chunks |
1 onion, roughly chopped |
1 head garlic, peeled |
1 tablespoon olive oil |
6 -8 cups reduced-sodium chicken broth |
60 g philadelphia cream cheese spread |
salt and black pepper |
2 tablespoons chopped chives |
Directions:
1. Toss the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200ºC for 20-25 minutes or until tender.
2. Place roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth. Whisk in the Philly* and seasonings, reheat thoroughly.
3. Serve with a sprinkling of chives.
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