Roasted Sweet Potato & Garlic Soup

By Hester

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

Preparation

Step 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.

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.

Serve with a sprinkling of chives.