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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, beetroot and cream cheese anti-aging soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beetroot and Cream Cheese Anti-Aging Soup is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Beetroot and Cream Cheese Anti-Aging Soup is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook 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. Make ready 4 slice Bacon
  2. Take 100 grams Beetroot
  3. Get The beetroot is a must, but you can use any other kinds of vegetables.
  4. Make ready 100 grams Daikon radish
  5. Get 1/3 Carrot
  6. Make ready 1/2 small onion Onion
  7. Get 1 Japanese leek
  8. Prepare 1/3 Celery
  9. Prepare 1/2 can Canned tomato (cut or whole)
  10. Get 1 tsp Sugar
  11. Get 1 Bay leaf
  12. Prepare 600 ml and more Water
  13. Prepare 2 Soup stock cubes
  14. Make ready 50 to 60 grams Cream cheese (cut into small cubes)
  15. Prepare 1 clove Garlic, finely chopped
  16. Make ready 1 Vegetable oil
  17. Take 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 it up with this exceptional food beetroot and cream cheese anti-aging soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!