Beetroot and Cream Cheese Anti-Aging Soup

• 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 )

1. Beetroot belongs to chenopodiaceae family.
2. It looks like a radish, and sometimes called "red radish", but it's not in the radish family.
3. Beetroot is used to make salad and soup.
4. Cut the beetroot, daikon and carrot into 4 cm long strips.
5. Cut the onion into 1 cm cubes.
6. Cut the Japanese leek and celery diagonally into thin slices.
7. Finely chop the garlic.
8. Cut the bacon into 1 cm wide strips.
9. Pour vegetable oil into a pot, and turn the heat on.
10. Saute the garlic until fragrant.
11. Then saute the bacon, onion and carrot in that order.
12. Cook until the onion turns translucent to bring out the sweetness.
13. Add the beetroot, daikon, Japanese leek and celery, and saute.
14. Cook until everything is coated with oil and slightly wilted.
15. Add the water, soup stock cubes and 1 bay leaf.
16. Add the canned tomatoes and sugar, and simmer over high heat until it starts bubbling.
17. Turn down the heat to medium, and simmer for about 15 minutes, skimming off the scum.
18. Once the vegetables have softened, add the cream cheese, and melt it into the soup.
19. Check the taste, and season with salt and pepper.
20. When the cream cheese is melted and blended into the soup evenly, it's ready.

bacon, beetroot, radish, carrot, onion onion, celery, tomato, sugar, bay leaf, water, cubes, cream cheese, clove garlic, vegetable oil, salt

Taken from cookpad.com/us/recipes/159044-beetroot-and-cream-cheese-anti-aging-soup (may not work)