Hey everyone, it’s Jim, welcome to our recipe site. 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 little bit unique. This will be really delicious.
Beetroot and Cream Cheese Anti-Aging Soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Beetroot and Cream Cheese Anti-Aging Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Make ready Bacon
- Take Beetroot
- Take The beetroot is a must, but you can use any other kinds of vegetables.
- Prepare Daikon radish
- Make ready Carrot
- Make ready onion Onion
- Make ready Japanese leek
- Take Celery
- Get Canned tomato (cut or whole)
- Get Sugar
- Prepare Bay leaf
- Make ready and more Water
- Get Soup stock cubes
- Prepare to 60 grams Cream cheese (cut into small cubes)
- Make ready Garlic, finely chopped
- Make ready Vegetable oil
- Prepare Salt and pepper ( I used Krazy Salt )
Steps to make Beetroot and Cream Cheese Anti-Aging Soup:
- 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.
- 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.
- 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.
- Add the beetroot, daikon, Japanese leek and celery, and sauté. Cook until everything is coated with oil and slightly wilted.
- Add the water, soup stock cubes and 1 bay leaf.
- 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.
- Once the vegetables have softened, add the cream cheese, and melt it into the soup. Check the taste, and season with salt and pepper.
- When the cream cheese is melted and blended into the soup evenly, it's ready.
So that’s going to wrap it up with this special food beetroot and cream cheese anti-aging soup recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
