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How To Make Dracula’s Bloody Brew Halloween Soup

How To Make Dracula’s Bloody Brew Halloween Soup. 

As Autumn’s chill begins to bite, we look forward to traditional celebrations associated with the season, taking advantage of the rich harvest mother nature has to offer.

Halloween, Bonfire Night or simply the drawing in of the evenings cosying up with a warming bowl of soup, are all aspects to look forward to.

Beetroot is a firm favourite of fans of Halloween cooking for obvious reasons, but this delicious soup will keep you warm around the bonfire and throughout the winter too.

How To Make Dracula’s Bloody Brew Halloween Soup

How To Make Dracula’s Bloody Brew Halloween Soup:

Prep Time: 10 minutes

Total Time: 30 minutes

Serves 4

Ingredients:

1 tbsp. extra virgin olive oil

1 onion, chopped

2 cloves garlic, finely sliced

4 x 250g packs booked beetroot in natural juices, roughly chopped, juices reserved

2 litres vegetable stock, made with 2 vegetable stock cubes

3 tbsp. chia seeds

3 large tablespoon beetroot powder

6 tbsp. Greek yoghurt

6 tbsp. horseradish

Dill sprigs to serve

How To Make Dracula’s Bloody Brew Halloween Soup Method:

1.) Heat the oil in a large pan and fry onion and garlic. Add chopped beetroot and juices along with the stock. Simmer for 5-7 minutes.

2.) Take pan off heat, stir in chia seeds and beetroot powder. Let the soup cool slightly then blend soup until smooth with a hand-held blender.

3.) Return to heat and warm through.

4.) Combine Greek yoghurt and horseradish in a bowl. Dish the soup into a bowl and swirl in a spoonful of sauce and garnish with dill.

Image courtesy of Georgia Gold. Recipe courtesy of The Chia Co.

Chia is naturally gluten-free and unlike other seeds they have a soft outer shell which does not need to be ground. 

Their neutral taste means they can be easily added to any meal – simply sprinkle a tablespoon into a bowl of cereal, muesli, or soup, shake over a salad, blend in a smoothie or use in baking and cooking. It’s easy!

How To Make Dracula’s Bloody Brew Halloween Soup

How To Make Dracula’s Bloody Brew Halloween Soup.

Fancy making any of this soup for Halloween or Bonfire night?

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5 from 1 vote

How To Make Dracula’s Bloody Brew Halloween Soup

As Autumn’s chill begins to bite, we look forward to traditional celebrations associated with the season, taking advantage of the rich harvest mother nature has to offer.
Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tbsp. extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely sliced
  • 4 x 250g packs booked beetroot in natural juices, roughly chopped, juices reserved
  • 2 litres vegetable stock, made with 2 vegetable stock cubes
  • 3 tbsp. chia seeds
  • 3 large tablespoon beetroot powder
  • 6 tbsp. Greek yoghurt
  • 6 tbsp. horseradish
  • Dill sprigs to serve

Instructions

  • Heat the oil in a large pan and fry onion and garlic. Add chopped beetroot and juices along with the stock. Simmer for 5-7 minutes.
  • Take pan off heat, stir in chia seeds and beetroot powder. Let the soup cool slightly then blend soup until smooth with a hand-held blender.
  • Return to heat and warm through.
  • Combine Greek yoghurt and horseradish in a bowl. Dish the soup into a bowl and swirl in a spoonful of sauce and garnish with dill.

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How To Make Dracula’s Bloody Brew Halloween Soup.

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Creamy Pea Soup: Perfect For A Light Starter Or Lunch.

How To Make A Coconut and Prawn Laksa.

Squashy Bottom Soup Bowls: Autumn Warmers.

Roasted Beetroot Soup With Feta Yogurt Dressing.

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Hearty Kale and Butter Bean Winter Soup.

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3 responses to “How To Make Dracula’s Bloody Brew Halloween Soup”

  1. I never had beets or beetroot for that matter. It’s one of those foods like Rhubarb that I’ve never had yet I am curious to taste it.

  2. Miz Helen says:

    5 stars
    What a fun Halloween Soup and it looks delicious! Thanks so much for sharing your awesome talent with us at Full Plate Thursday. Hope you are having a great weekend and come back to see us real soon!
    Miz Helen

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