Hot Blood Soup

Name: Hot Blood Soup
Cuisine: International
Ingredients: 450g/1lb cooked beetroot. diced (not in vinegar!); 1 tbsp olive oil; 2 onions. chopped; 2 cloves garlic. peeled and finely chopped; 1 ½ tsp chilli powder (or 1 chopped chilli); 2 tins chopped tomatoes; grating nutmeg; 1 tsp paprika; ½ tbsp tomato purÃ©e

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Ingredients

450g/1lb cooked beetroot. diced (not in vinegar!)
1 tbsp olive oil
2 onions. chopped
2 cloves garlic. peeled and finely chopped
1 ½ tsp chilli powder (or 1 chopped chilli)
2 tins chopped tomatoes
grating nutmeg
1 tsp paprika
½ tbsp tomato purÃ©e

Accompaniment

Method

1
In a large non-stick frying pan, soften the onions in the olive oil, when starting to go golden add garlic. Add the chilli powder (or chilli), paprika and seasoning and cook for another minute. Add the tins of tomatoes and the purée and bring to the boil. Simmer for 10 minutes. Stir in the beetroot cubes, simmer for another 5 minutes.

Liquidise the soup and add more water if you want it thinner.