Roasted Sweet Potato & Garlic Soup
"This recipe is from a free recipe book from Philadelphia Cheese upon the purchase of 3 products. I love soups and I love sweet potato (very diabetic friendly) so looking forward to winter to trying this."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (183.9 g)
- Calories 257.5
- Total Fat - 10.7 g
- Saturated Fat - 5.3 g
- Cholesterol - 91.4 mg
- Sodium - 429.5 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 2.4 g
- Sugars - 2.1 g
- Protein - 19.5 g
- Calcium - 440.9 mg
- Iron - 1.8 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200°C.
Step 2
Toss the sweet potato, onion and garlic in oil.
Step 3
Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
Step 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.
Step 5
Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
Step 6
Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.
Tips
No special items needed.
1 Reviews
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