Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, beetroot and cream cheese anti-aging soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Beetroot and Cream Cheese Anti-Aging Soup is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Beetroot and Cream Cheese Anti-Aging Soup is something that I have loved my whole life.
To get started with this particular recipe, we must first 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:
- Make ready Bacon
- Prepare Beetroot
- Prepare The beetroot is a must, but you can use any other kinds of vegetables.
- Make ready Daikon radish
- Get Carrot
- Take onion Onion
- Make ready Japanese leek
- Prepare Celery
- Prepare Canned tomato (cut or whole)
- Prepare Sugar
- Make ready Bay leaf
- Take and more Water
- Prepare Soup stock cubes
- Make ready to 60 grams Cream cheese (cut into small cubes)
- Prepare Garlic, finely chopped
- Take Vegetable oil
- Take Salt and pepper ( I used Krazy Salt )
Instructions 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 for this exceptional food beetroot and cream cheese anti-aging soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
