Boozy beetroot soup

SHAPE
8 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

6.00 beetroot — cooked and peeled
2.00 cucumber
2.00 red pepper
2.00 red chillies
3.00 garlic — cloves
6.00 bread — thick white slices, crusts removed
250.00 ml fresh chillies — 573
60.00 ml vinegar — red wine
500.00 ml stock — vegetable and chicken
750.00 ml tomato juice
0.00 ml vodka
sea salt, milled pepper and sugar — separate entries
1.00 red onion
Tap for ingredients
Tap for ingredients

Method:

Purée 4 beetroot, 1 cucumber, 1 red pepper, chillies, garlic, bread, olive oil, vinegar, stock, tomato juice and vodka together until fairly smooth. Season and chill.
Finely chop remaining beetroot, cucumber, pepper and onion. Sprinkle chopped vegetables on top of soup just before serving.
Per serving: 1 428 kJ; 37,1 g carbohydrate; 5,4 g protein; 19,2 g fat



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.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

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.