Ingredients
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1 onion (roughly chopped)
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1 head garlic (broken into cloves and peeled)
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1 tablespoon olive oil
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6 cups chicken stock
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250 g cream cheese (light cubed)
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1/4 teaspoon salt (or to taste)
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1/4 teaspoon pepper (or to taste)
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6 teaspoons parsley (for garnish)
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6 slices ciabatta (or other crusty bread to serve)
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1 kg sweet potato (peeled and chopped)
Instructions
- Preheat oven to 200°C.
- 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.