Roasted sweet potato, cream cheese and garlic soup

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This recipe is classed as easy

Rating 3.12 / 5 (43 votes)

Prep time:
15 min
Cook time:
30 min

Roasting the sweet potato beforehand makes this soup from Philadelphia all the more flavoursome


1. Preheat the oven to 200C/180C fan/gas 6. Toss the sweet potato, onion and garlic in oil, tip onto a large baking tray and roast for 20-25 mins until the vegetables are golden.

2. Tip the 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. Blend until smooth.

3. Return to the heat, add the cream cheese and stir until it’s all melted in. Simmer for 5 mins, season to taste and serve garnished with parsley.

Recipe supplied by Philadelphia

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