Beetroot and Cream Cheese Anti-Aging Soup

Name: Beetroot and Cream Cheese Anti-Aging Soup
Yield: 2 servings
Cuisine: American
Ingredients: 4 slice Bacon; 100 grams Beetroot; 100 grams Daikon radish; 1/3 Carrot; 1/2 small onion Onion; 1 Japanese leek; 1/3 Celery; 1/2 can Canned tomato (cut or whole); 1 tsp Sugar; 1 Bay leaf; 600 ml and more Water; 2 Soup stock cubes; 50 to 60 grams Cream cheese (cut into small cubes); 1 clove Garlic, finely chopped; 1 Vegetable oil; 1 Salt and pepper ( I used Krazy Salt )

cookpad.japan @cookpad_jp

The most famous dish using beetroot is Borscht, but you have to spend time and effort to make it, braising chunky meat pieces slowly, etc. But taking the nutrients of beetroot into account, I would like to eat it more easily and more often. I will try to stay healthy and beautiful with this easy and simple beetroot soup.

This time, I used fresh beetroot, so the color of the soup turned brighter and redder. You can use parboiled or bottled beetroot as well. You may find it has an earthy smell, but that's one of beetroot's characteristics. Adding more cream cheese makes the smell less noticeable. Recipe by tink

cookpad.japan @cookpad_jp

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Ingredients

2 servings

4 sliceBacon
100 gramsBeetroot
The beetroot is a must, but you can use any other kinds of vegetables.
100 gramsDaikon radish
1/3Carrot
1/2 smallonion Onion
1Japanese leek
1/3Celery
1/2 canCanned tomato (cut or whole)
1 tspSugar
1Bay leaf
600 mland more Water
2Soup stock cubes
50to 60 grams Cream cheese (cut into small cubes)
1 cloveGarlic, finely chopped
1Vegetable oil
1Salt and pepper ( I used Krazy Salt )

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Steps

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.