Beetroot and Cream Cheese Anti-Aging Soup. Roast beetroot soup with blue cheese toasts. Get your festive feast off to a vibrant start with our creamy beetroot soup topped with crunchy, cheesy mini sourdough toasts. Simple to make and very vibrant looking.
Two fantastic roots take centre stage here: the sharp, hot tang of horseradish is the best foil Hugh knows to This anti-inflammatory beetroot soup is a gluten free and vegan soup.
It's perfect for giving your immune system a boost!
A seasoned and pureed brick of cream cheese adds creaminess to this soup of baked tomatoes in beef broth.
You can cook Beetroot and Cream Cheese Anti-Aging Soup using 17 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Beetroot and Cream Cheese Anti-Aging Soup
- You need 4 slice of Bacon.
- Prepare 100 grams of Beetroot.
- Prepare of The beetroot is a must, but you can use any other kinds of vegetables..
- It's 100 grams of Daikon radish.
- Prepare 1/3 of Carrot.
- It's 1/2 small of onion Onion.
- It's 1 of Japanese leek.
- Prepare 1/3 of Celery.
- You need 1/2 can of Canned tomato (cut or whole).
- Prepare 1 tsp of Sugar.
- You need 1 of Bay leaf.
- It's 600 ml of and more Water.
- Prepare 2 of Soup stock cubes.
- It's 50 of to 60 grams Cream cheese (cut into small cubes).
- It's 1 clove of Garlic, finely chopped.
- You need 1 of Vegetable oil.
- Prepare 1 of Salt and pepper ( I used Krazy Salt ).
Garnish before serving with chopped Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. This vibrant vegetarian soup uses pre-cooked beetroot to speed up preparation.
Beetroot and Cream Cheese Anti-Aging Soup instructions
- 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..
For more soup recipes visit Goodhousekeeping.co.uk. Beetroot soup is not only a fabulous colour but delicious too. Add salty feta to the top or try adding a glug of vodka for the classic Borscht experience. This beetroot soup may be served in two ways: traditionally, the vegetables are strained out and the bright pink broth accompanies mushroom and Though it is less conventional, the soup can also be blended after cooking and served with sour cream. Non-vegetarians could add crispy bacon pieces.
