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:
Prep Time: 10 minutes
Total Time: 30 minutes
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.
Fancy making any of this soup for Halloween or Bonfire night?
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