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Beetroot with Cream Cheese and Crispy Bacon


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Rate this recipe 4/5 (13 Votes)


  • 500g of cooked beetroot
  • 1 potato
  • 6 rashers of bacon
  • 1 litre of water
  • 1 clove of garlic
  • 1 pinch of cumin
  • Salt and pepper
  • Cream cheese


servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Cut the beetroot and potatoes into cubes. Cook for 15 minutes in 1 litre of boiling water.

Remove from the heat and blend finely the beetroot, potatoes, the water from the cooking, cumin, garlic and cheese spread. Add salt and pepper to taste.

Fry the bacon in a pan until crispy.

Step 2

Serve the soup in a clear little glasses and stick the bacon in the middle.

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