Roasted Sweet Potato & Garlic Soup
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 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)
Recipe
- 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.
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