Roasted Sweet Potato & Garlic Soup

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 6

This recipe is from a free recipe book from Philadelphia Cheese upon the purchase of 3 products. I love soups and I love sweet potato (very diabetic friendly) so looking forward to winter to trying this.

Ingredients:

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)

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)

Directions:

1. Preheat oven to 200°C.
2. Toss the sweet potato, onion and garlic in oil.
3. Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
4. 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.
5. Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
6. Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.

By RecipeOfHealth.com