Roasting the sweet potato beforehand makes this soup even more flavoursome. PHILADELPHIA Spreadable Cheese makes this soup extra creamy and tasty.
Ingredients
1kg sweet potato, peeled, cut into even sized chunks
1 onion, roughly chopped
1 head garlic, peeled
1 tablespoon olive oil
6-8 cups reduced salt chicken stock
60g tub PHILADELPHIA Spreadable Cream Cheese
Black pepper and salt to taste
2 tablespoons chopped chives
Method
TOSS the sweet potato, onion, and garlic in the oil. Place onto a lined oven tray and bake at 200°C for 20-25 minutes or until tender
PLACE roasted vegetables into a large saucepan with the stock and bring to the boil. Remove from the heat and allow to cool slightly, puree until smooth.
Whisk in the Philly and seasonings, reheat thoroughly
