Roasted Sweet Potato & Garlic Soup - cooking recipe

Ingredients

1 kg sweet potato (peeled and chopped)
1 onion (roughly chopped)
1 head garlic (broken into cloves and peeled)
1 tablespoon olive oil
6 cups chicken stock
250 g cream cheese (light cubed)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
6 teaspoons parsley (for garnish)
6 slices ciabatta (or other crusty bread to serve)

Preparation

Preheat oven to 200\u00b0C.
Toss the sweet potato, onion and garlic in oil.
Place on a lined oven tray and bake in oven to bake for 20 - 25 minutes or until tender.
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.
Whisk in the cream cheese into the soup until smooth and simmer for a further 5 minutes until well heated.
Season to taste and serve in bowls and garnish with parsley and serve with crusty bread.