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Veggie Blood Soup

A spooky blood red broth made from spices, herbs and veggies.
Prep Time15 mins
Cook Time45 mins
Servings: 4
Author: Amanda Nicole Smith


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

Roasted Vegetables

  • 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.


All the vegetable measurements are based on small vegetables and are roughly chopped or cubed.
Stores for up to 1 week.