A Halloween inspired vegetable soup with spooky blood red broth, made from infusing spices and roasted vegetables. No stirring, no checking, no worrying, just a no-fail way to make a flavor infused soup in 45 minutes.
This recipe was created on a lazy rainy day, we simply steeped herbs and spices and made a flavorful broth. Then we roughly cut vegetables, dry roasted them, and added them to the broth. This may be an unconventional way of making soup but the flavors are there, and it is super simple.
Adding roasted root veggies to a soup makes a wonderful texture, the outside skins become dry and crisp while the insides are pillowy soft. The sweet potato, beet, and eggplant add to the soup’s sweetness, the turnips add a spicy kick, and they all contribute to the hearty texture.
Some of the veggies are added to the broth raw because they infuse/cook quicker, add a slightly crunchy texture, fresh flavor, and an abundance of vitamins! I add the red bell pepper and red onions right after I add the roasted veggies to the broth. They’ll heat up and infuse their flavors but they won’t cook, which will leave them intact.
I also like to add a few fresh or dried herbs or spices as toppings, especially the ones that have delicate oils; like basil, or finely chopped rosemary, shredded ginger, turmeric, and even a little minced garlic.
You can choose whatever veggies your heart desires, or whatever you have on hand. Just make sure you don’t use any brassica vegetables; like broccoli or kale.
The spooky blood color comes from the bright red beets and sweet potatoes. The beets alone are a more purple red, so to get a real nice blood hue a yellow/orange vegetable, like sweet potatoes, are mixed in.
You can also choose whatever spices you like, as long as they taste good ;). I personally liked whole fennel seeds, whole coriander, whole mustard seeds, black peppercorn , and sea salt.
You can get really creative and use a teaspoon of dandelion root, burdock root, rooibos, or even echinacea. Anyway to get in those super beneficial roots, barks, berries and seeds, right?! I wouldn’t add all of them at once, just a little can go a long way.
It’s so simple, bring the water to a boil with all your spices, take it off the heat, cover and let it sit.
Cut all the veggies you desire and throw them on a baking sheet, sprinkle a little salt and bake at 400 degrees F for 25-30 minutes; depending on how big you made your cuts.
Once the veggies are done, throw them into your tea broth, add your raw veggies and herbs, and let it all sit for 10 minutes or until cool. And that’s it!
To make this an even heartier meal, I like to pour this soup over a bowl of rice and lentils. I use a rice cooker so it’s super simple to put it all together with a few spices and let it do it’s thing. The rice and lentils also take about 30 minutes so it’s right on time with everything else.
Veggie Blood Soup
Herbal Tea Broth
- 3 quarts water
- 1 tbsp fennel seed
- 1 tbsp coriander seed
- 1 tbsp mustard seed
- 1/2 tsp black peppercorn
- 1/2 tsp sea salt
- 1 sweet potato
- 1 beet
- 1 turnip
- 1/2 eggplant
Raw Vegetables and Herbs
- 1/4 red onion; diced
- 1 red bell pepper
- 1 tbsp basil
- Bring 3 quarts water to a boil with all of the spices.
- Take off the heat, cover and set to the side.
- Cut vegetables into preferable size, throw them onto a baking pan, sprinkle with a little salt and bake for 25-30 minutes at 400 degrees F.
- Add the roasted vegetables to the broth.
- Add in the draw vegetables and herbs and let sit for another 10 minutes or until cool.
Stores for up to 1 week.