When is a drink actually a soup?

Light & Easy - River Cottage
If you cannot read this email, please click here
... Hugh's bloody beetroot soup!

In River Cottage Light & Easy, Hugh delivers wholesome delights with zero compromise on taste for all occasions. Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating. 

When does a drink become a soup? It’s the perfect question to mull over on a slow Tuesday. Well, today Hugh combines the tangy, savoury flavours of a Bloody Mary with the earthy sweetness of beetroot in this deliciously chilled bloody beetroot soup for River Cottage Food Tube.

Tomorrow it's cobblers! One of the finest, classic English puds around - Hugh’s pear cobbler is luxurious without being heavy and is exclusive to our online channel. Subscribe now for free and never miss another recipe from Hugh and the gang.

Fancy meeting Hugh? Join us at our brand new Canteen in Winchester for a Light & Easy book signing on Thursday 16 October. 

Get your copy now
River Cottage Light & Easy - Hugh's morning tea slice
Cook-along with Hugh! Have a go at his bloody beetroot soup:

Ingredients (serves 4 people)

200g cooked, skinned beetroot (vac-packed is fine, but not pickled!), roughly chopped
500ml tomato juice (from a carton or home-juiced)
2 tablespoons Worcestershire sauce
A healthy shake of Tabasco
Juice of 1 lemon


A good pinch of celery salt Freshly ground black pepper
1–2 shots vodka (optional!)

To serve:

Ice cubes (optional)
Tender inner celery stalks
Lemon wedges

Put the beetroot, tomato juice, Worcestershire sauce, Tabasco, lemon juice, celery salt and some black pepper in a blender and blitz to a smooth consistency (add the vodka too, if you fancy it).

As with the best Bloody Mary cocktails, a bit of customised mixology can make all the difference. Taste the soup and tinker with the seasoning, adding more Worcestershire sauce, Tabasco, lemon, salt or pepper to suit your taste.

Pour the soup into bowls and add a few ice cubes if you like. Serve with celery stalks, lemon wedges and seasonings on the table.


Beetroot and horseradish soup For a creamier but no less peppy spin on this soup, leave out the Worcestershire sauce, Tabasco and celery salt, but season generously with the lemon juice and plenty of salt and pepper.

Add 2–3 teaspoons grated horseradish (from a jar or fresh from the root) and 4 tablespoons cashew cream and blitz thoroughly. Serve lightly chilled.

Try these other Light & Easy videos, exclusive to Food Tube:
River Cottage

© River Cottage, Ltd. Park Farm, Trinity Hill, Road, Axminster, Devon, EX13 8TB. Registered in England & Wales., Company Registration No. 04736945 If you don't want to receive updates. please unsubscribe.


Click this link to unsubscribe.

Powered by Pure360

No comments: