Bloody Mary Soup
Clock Image
Prep: 5 mins
Cook: 35 mins
A soupy twist on the classic morning after remedy, packed with tomatoes and horseradish.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 vegetable stock cube
  • 1 red onion
  • 1 red pepper
  • 1 chilli
  • A 250g punnet of cherry tomatoes
  • 1 celery stick
  • 1 garlic clove
  • A thumb of horseradish
  • A handful of flat leaf parsley
  • 1 lemon
From your kitchen
  • 500ml boiling water
  • 1 tbsp + 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Measuring jug
  • Roasting tin
  • Blender
Step by step this way
  • 1.

    6. Put a large roasting tin on the top shelf of your oven to heat up. Dissolve the stock cube in 500ml boiling water.

  • 2.

    Halve, peel and thickly slice the onion. Cut the pepper into 2 cm thick strips, (discard the stem and seeds). Chop the stem off your chilli. Halve lengthways and de-seed.

  • 3.

    Add the veg to the heated tin with the cherry tomatoes. Drizzle with 1 tbsp oil. Season. Roast for 20 mins till tender.

  • 4.

    Dice the celery. Set a pinch aside for garnish. Peel and finely chop the garlic. Peel and grate 1 tsp horseradish. Add all but the celery garnish to the roasted veg. Stir. Put in a blender. Add the stock.

  • 5.

    Roughly chop the parsley leaves. Add half to the blender. Grate in most of the lemon zest and squeeze in a little juice. Blend till smooth. Taste. Season. Add more horseradish, lemon juice or water if needed.

  • 6.

    Serve topped with the remaining parsley, celery and lemon zest, a little grated horseradish. Drizzle each one with 1 tsp oil.

  • 7.

This recipe is from