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, we’re going to prepare a distinctive dish, beetroot and cream cheese anti-aging soup. It is one of my favorites food recipes. This time, 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 popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Beetroot and Cream Cheese Anti-Aging Soup is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Beetroot and Cream Cheese Anti-Aging Soup:
  1. Prepare 4 slice Bacon
  2. Get 100 grams Beetroot
  3. Make ready The beetroot is a must, but you can use any other kinds of vegetables.
  4. Prepare 100 grams Daikon radish
  5. Make ready 1/3 Carrot
  6. Make ready 1/2 small onion Onion
  7. Prepare 1 Japanese leek
  8. Prepare 1/3 Celery
  9. Get 1/2 can Canned tomato (cut or whole)
  10. Prepare 1 tsp Sugar
  11. Take 1 Bay leaf
  12. Take 600 ml and more Water
  13. Make ready 2 Soup stock cubes
  14. Prepare 50 to 60 grams Cream cheese (cut into small cubes)
  15. Make ready 1 clove Garlic, finely chopped
  16. Make ready 1 Vegetable oil
  17. Make ready 1 Salt and pepper ( I used Krazy Salt )
Steps 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’s going to wrap this up for this exceptional food beetroot and cream cheese anti-aging soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!