My Daily Recipes

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, beetroot and cream cheese anti-aging soup. It is one of my favorites. This time, I am going to make it a little bit tasty. 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 is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Beetroot and Cream Cheese Anti-Aging Soup is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Take 4 slice Bacon
2. Prepare 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. Prepare 1/3 Carrot
6. Take 1/2 small onion Onion
7. Take 1 Japanese leek
8. Get 1/3 Celery
9. Take 1/2 can Canned tomato (cut or whole)
10. Prepare 1 tsp Sugar
11. Get 1 Bay leaf
12. Take 600 ml and more Water
13. Prepare 2 Soup stock cubes
14. Take 50 to 60 grams Cream cheese (cut into small cubes)
15. Take 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 it up for this special food beetroot and cream cheese anti-aging soup recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!