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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, beetroot and cream cheese anti-aging soup. It is one of my favorites. For mine, I am going to make it a 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. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper.

Beetroot and Cream Cheese Anti-Aging Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Beetroot and Cream Cheese Anti-Aging Soup is something that I have loved my whole life.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Beetroot and Cream Cheese Anti-Aging Soup:
  1. Prepare Bacon
  2. Make ready Beetroot
  3. Get The beetroot is a must, but you can use any other kinds of vegetables.
  4. Take Daikon radish
  5. Make ready Carrot
  6. Prepare onion Onion
  7. Get Japanese leek
  8. Get Celery
  9. Take Canned tomato (cut or whole)
  10. Get Sugar
  11. Take Bay leaf
  12. Get and more Water
  13. Prepare Soup stock cubes
  14. Get to 60 grams Cream cheese (cut into small cubes)
  15. Prepare Garlic, finely chopped
  16. Get Vegetable oil
  17. Get Salt and pepper ( I used Krazy Salt )

How to Cook Beetroot and Leek Cream Soup Peel the beets and slice them into quarters. Add them in a baking dish. Remove and stir in lemon juice. Combine it with the sour cream, stirring with a whisk.

Instructions 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.

Remove and stir in lemon juice. Combine it with the sour cream, stirring with a whisk. Some of the versions of beet soup I saw in Poland, had meat in them, although I did find a good vegetarian one in Krakow, which tasted as if it had many of the ingredients you list in your recipe. It was blended smooth, served with a dash of cream cheese on top. To begin making the Tomato & Beetroot Soup, heat butter and oil in a pan.

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