Halloween Blood and Guts Soup with Eyeballs and Bones

blood-and-guts-soup-with-eyeballs-and-bones

Halloween is just around the corner and with a few mums I know already planning parties, I thought I would get ahead of the game and bring you a nice healthy recipe that has a spooky vibe! There are SO many Halloween recipes out there, and it’s actually really hard to do something original. I think I have managed that here – but also the soup is healthy and delicious too – the eyeballs melt into the soup and go all gooey! The bread sticks are like cheesy doughy sticks of heaven, so good warm from the oven for dipping into the soup.

If you are serving this at a party you could give the soup out in mugs, let people help themselves to eyeballs and then grab a bone to dip. This would be just as nice for little ones that aren’t going to a party but are aware of Halloween and want to celebrate it!

Video embedded below also…

Serves: 8 people (approx, depends on serving size)

Takes: 1-2 hours (including bread proving time)

1.4kg tomatoes (or less, and more other veggies)
1 celery stick, chopped
1 red pepper, chopped
9 cloves garlic, unpeeled
2 tablespoons of olive oil
Pinch chilli flakes (optional)
Salt and pepper
1/2 litre of veg stock approx (more or less will change texture)

Makes about 16 eyeballs (2 each):

1 tub of mozzarella pearls
Handful black olives

Bread bones (makes about 16 bones, so 2 each):

500g bread mix (or bread flour with 7g dried yeast)
100g Parmesan, grated
320ml lukewarm water

Instructions:

– First make the dough. Mix flour, Parmesan and water and bring together to make a rough dough. Cling and set aside to prove until about twice the size – keep it somewhere warm.
– Preheat oven to 190C. Toss tomatoes, celery, red pepper, garlic, oil, seasoning, chill flakes – roast for 45 minutes. Set aside.
– Knead bread lightly – I turn it inwards a few times in the bowl – and cling to prove again for 30 mins.
– Cut holes in the mozzarella balls and circles of olives. Push the olive circles into the mozzarella balls. Set aside.
– Cut bread into 16 pieces about the same size. Roll into sausages. Snip 3cm slits on each end. Shape into bones and set on oiled tray. Bake for 12 minutes.
– Lastly, whizz the soup with a blender. Serve all together so people can help themselves to eyeballs and bones!

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