Beetroot and Cream Cheese Anti-Aging Soup
Beetroot and Cream Cheese Anti-Aging Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beetroot and cream cheese anti-aging soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Beetroot and Cream Cheese Anti-Aging Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Beetroot and Cream Cheese Anti-Aging Soup is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have beetroot and cream cheese anti-aging soup using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot and Cream Cheese Anti-Aging Soup:
  1. Prepare 4 slice Bacon
  2. Take 100 grams Beetroot
  3. Make ready The beetroot is a must, but you can use any other kinds of vegetables.
  4. Make ready 100 grams Daikon radish
  5. Prepare 1/3 Carrot
  6. Make ready 1/2 small onion Onion
  7. Take 1 Japanese leek
  8. Take 1/3 Celery
  9. Make ready 1/2 can Canned tomato (cut or whole)
  10. Take 1 tsp Sugar
  11. Prepare 1 Bay leaf
  12. Take 600 ml and more Water
  13. Get 2 Soup stock cubes
  14. Take 50 to 60 grams Cream cheese (cut into small cubes)
  15. Get 1 clove Garlic, finely chopped
  16. Prepare 1 Vegetable oil
  17. Make ready 1 Salt and pepper ( I used Krazy Salt )
Instructions to make Beetroot and Cream Cheese Anti-Aging Soup:
  1. Beetroot belongs to chenopodiaceae family. It looks like a radish, and sometimes called "red radish", but it's not in the radish family. Beetroot is used to make salad and soup.
  2. Cut the beetroot, daikon and carrot into 4 cm long strips. Cut the onion into 1 cm cubes. Cut the Japanese leek and celery diagonally into thin slices. Finely chop the garlic. Cut the bacon into 1 cm wide strips.
  3. Pour vegetable oil into a pot, and turn the heat on. Sauté the garlic until fragrant. Then sauté the bacon, onion and carrot in that order. Cook until the onion turns translucent to bring out the sweetness.
  4. Add the beetroot, daikon, Japanese leek and celery, and sauté. Cook until everything is coated with oil and slightly wilted.
  5. Add the water, soup stock cubes and 1 bay leaf.
  6. Add the canned tomatoes and sugar, and simmer over high heat until it starts bubbling. Turn down the heat to medium, and simmer for about 15 minutes, skimming off the scum.
  7. Once the vegetables have softened, add the cream cheese, and melt it into the soup. Check the taste, and season with salt and pepper.
  8. When the cream cheese is melted and blended into the soup evenly, it's ready.

So that is going to wrap this up for this exceptional food beetroot and cream cheese anti-aging soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!