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Before you jump to Beetroot and Cream Cheese Anti-Aging Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Consuming Apples Is Good.
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We hope you got insight from reading it, now let’s go back to beetroot and cream cheese anti-aging soup recipe. To cook beetroot and cream cheese anti-aging soup you only need 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Beetroot and Cream Cheese Anti-Aging Soup:
- Take 4 slice Bacon
- Take 100 grams Beetroot
- Prepare The beetroot is a must, but you can use any other kinds of vegetables.
- Get 100 grams Daikon radish
- Take 1/3 Carrot
- Get 1/2 small onion Onion
- Use 1 Japanese leek
- Take 1/3 Celery
- Prepare 1/2 can Canned tomato (cut or whole)
- Provide 1 tsp Sugar
- Prepare 1 Bay leaf
- Prepare 600 ml and more Water
- Prepare 2 Soup stock cubes
- Take 50 to 60 grams Cream cheese (cut into small cubes)
- You need 1 clove Garlic, finely chopped
- Take 1 Vegetable oil
- You need 1 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.
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