Roasted Sweet Potato & Garlic Soup
Roasted Sweet Potato, Philly & Garlic Soup
Use the cold, dark evenings as an excuse to stay in and cook up a storm! Philadelphia has put together their favourite warming recipes, which include all the gorgeous winter vegetables that are now in season.
Serves: 6
Prep time: 15 minutes
Cook time:: 30 minutes
Ingredients:
1 kg sweet potato peeled and chopped
1 onion diced
1 head of garlic broken into cloves and peeled
1 tbsp olive oil
1 1/2 l of reduced salt vegetable stock
180 g philadelphia extra light
parsley to garnish
chargrilled ciabatta to serve
Method:
Heat the oven to 200C. Toss the sweet potato, onion and garlic in oil, tip onto a large baking tray and bake for 20-25mins until the vegetables are golden.
Tip the roasted vegetables into a large saucepan, cover with the stock and bring to the boil. Once boiling remove from the heat and allow to cool for a few minutes then blend until smooth.
Return to the heat, add the soft cheese and stir until it’s all melted in. Simmer for 5 mins, season to taste and serve garnished with parsley.
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