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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, beetroot and cream cheese anti-aging soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Beetroot and Cream Cheese Anti-Aging Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Beetroot and Cream Cheese Anti-Aging Soup is something that I’ve loved my whole life.

To get started 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 cook 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. Take 100 grams Daikon radish
  5. Get 1/3 Carrot
  6. Get 1/2 small onion Onion
  7. Take 1 Japanese leek
  8. Make ready 1/3 Celery
  9. Make ready 1/2 can Canned tomato (cut or whole)
  10. Take 1 tsp Sugar
  11. Make ready 1 Bay leaf
  12. Take 600 ml and more Water
  13. Make ready 2 Soup stock cubes
  14. Get 50 to 60 grams Cream cheese (cut into small cubes)
  15. Make ready 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 it up with this exceptional food beetroot and cream cheese anti-aging soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!