Beetroot and Cream Cheese Anti-Aging Soup
Beetroot and Cream Cheese Anti-Aging Soup

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, beetroot and cream cheese anti-aging soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This beetroot dip can easily be made vegan by using a vegan based cream cheese. Peel and chop beets and place in a steamer. How to Cook Beetroot and Leek Cream Soup Peel the beets and slice them into quarters.

Beetroot and Cream Cheese Anti-Aging Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Beetroot and Cream Cheese Anti-Aging Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first 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. Take 100 grams Beetroot
  3. Prepare The beetroot is a must, but you can use any other kinds of vegetables.
  4. Get 100 grams Daikon radish
  5. Get 1/3 Carrot
  6. Take 1/2 small onion Onion
  7. Take 1 Japanese leek
  8. Get 1/3 Celery
  9. Get 1/2 can Canned tomato (cut or whole)
  10. Make ready 1 tsp Sugar
  11. Take 1 Bay leaf
  12. Get 600 ml and more Water
  13. Get 2 Soup stock cubes
  14. Get 50 to 60 grams Cream cheese (cut into small cubes)
  15. Get 1 clove Garlic, finely chopped
  16. Get 1 Vegetable oil
  17. Make ready 1 Salt and pepper ( I used Krazy Salt )

Place the cream in a bowl, season and reserve in your fridge. In a roasting tray, place the beetroot, olive oil, crushed garlic, herbs and a nice pinch of salt. Mix it well to ensure every ingredient is nicely coated in olive oil. Rub through a sieve to remove the skin and pips.

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.

Heat the remaining oil in a pan and sweat the onion for a few. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Saute onions with dill in butter until softened. Add cubed potatoes and saute for a few minutes. Blend with a hand blender until desired texture.

So that’s going to wrap it up for this exceptional food beetroot and cream cheese anti-aging soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!