Roasted sweet potato, Philli & garlic soup
recipe
Roasted sweet potato, Philli & garlic soup
No commentsIngredients
- 1kg 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
Serves:
6
Preparation:
15
Cook Time:
30
Total Time:
45min
Directions
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- 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 Philly and stir until it’s all melted in. Simmer for 5 mins, season to taste and serve garnished with parsley.
Source: http://www.philadelphia.co.uk/philadelphia3/page?PagecRef=1
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