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Hot Blood Soup
Hot Blood Soup is a traditional British recipe for a classic children's Halloween soup of beetroot and tomatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Blood Soup.
prep time
20 minutes
cook time
85 minutes
Total Time:
105 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesBritish Recipes
This soup always goes down well at Halloween parties. The secret lies in he beetroot, which provides the blood red colouring.
Ingredients:
450g beetroot (raw), washed but not peeled
1 tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
1 tsp
chilli powder
1 tbsp tomato purée
800g tinned, chopped, tomatoes
salt and black pepper, to taste
Method:
Begin by baking the beetroot. Drain well then wrap individually in foil (as you would for a baked potato). Place in an oven pre-heated to 200°C and bake until tender (about 60 minutes). Remove from the oven and set aside to cool. When you can handle them safely, peel and cut into 1cm dice.
Meanwhile, heat the oven in a large pan and use to fry the onion and garlic until just soft (about 5 minutes). Add the chilli powder, stir in and cook for 1 minute more before adding the tomato purée and the tinned tomatoes. Season well then bring to a boil, reduce to a simmer and cook for about 15 minutes. Turn off the heat and allow the soup to cool then liquidize before returning to the pan. Add the beetroot cubes and allow the soup to heat through thoroughly before serving.
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