This blood-red soup could be great if you are thinking of entertaining friends this Halloween.
Equally it could be good if you are looking for a healthy option to feed children during the half term / Halloween period!
Sell it to them as if it’s blood…
I’ve made this for this weeks lunches, as I had plenty of beetroot in the house!
500g of raw beetroot
1 clove garlic
1 medium potato
750g Vegetable Stock
1 tbsp Olive Oil
Finely chop your onion, carrot and crush your garlic.
Add your oil to a large saucepan, once it’s hot add the carrot, onion and garlic. Fry until the onion has softened.
Skin and roughly chop your beetroot.
Chop your medium potato into cubes, and add the beetroot and potato to the pan.
Pour in the vegetable stock and bring to the boil.
Simmer for 40 mins until the potato and beetroot are soft enough.
Blend the ingredients in a food processor and serve hot.
Alternatively pour the soup into a container and store in the fridge, until you take it into work and heat it up in your microwave.
To spice things up I would suggest adding a dollop of horseradish, this can be done right at the end instead of adding cream like you do with some soups.