Bloody Dinner for Halloween


Clearly Bloody Soup


… with Vegan Sour Cream

Of course, no blood is involved in this. It’s just a beetroot soup and red wine.

Bloody Dinner
Recipe type: Soup
  • 2 tbsp. Olive Oil
  • 3 medium beetroots
  • 4 carrots
  • 2 parsnips
  • 1 red onion
  • 3 garlic cloves
  • ½ cabbage
  • 1 small can Tomato paste
  • 1 bunch Green Collard
  • vegetable broth
  • Spices:
  • 2 tsp. Black pepper
  • 5 tsp. Thyme
  • 5 tsp. Red Paprika
  • Salt to taste
  • ½ tsp. chilli
  • Vegan Sour Cream (optional)
  1. Heat up the olive oil, add finely diced red onion and cook over medium heat for 5 minutes. Add julienned (or shredded) carrots, parsnips, beetroot and garlic and roast for 3 minutes. Add all spices and continue roasting for 3 minutes. Add approx 1500 ml vegetable broth and tomato paste. Simmer for 40 minutes. And finally add shredded cabbage and chopped green collards and simmer for 15 more minutes. To make the soup thicker, I recommend to use hand blender and pulse one or two time to blend a small part of the vegetable.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: