Roasted Sweet Potato & Garlic Soup

By MJH

Ingredients

• 1 kg sweet potato (peeled and chopped)/2 pounds
• 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)/8 ounces
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 6 teaspoons parsley (for garnish)
• 6 slices ciabatta (or other crusty bread to serve)

Preparation

Step 1

Preheat oven to 200°C./375F

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.