About the Recipe
This vegetable soup is loaded with vegetable cut out skulls, bats, pumpkins and bones. CREEPY!
Ingredients
EQUIPMENT:
Mini Halloween themed cookie cutters
INGREDIENTS:
4 Cups Broth (Chicken, Beef, Vegetable)
Cooked Chicken or Beef Shank (if using)
2-3 large carrots
1 medium butternut squash
1 large red bell pepper
2-3 large potatoes or sweet potatoes
1-2 tsp chili flakes (optional, to taste)
salt and pepper (to taste)
Chopped Parsley for garnish
Optional flavoring1-2 tbsp miso paste/soy sauce or 1-2 tbsp worchestershire sauce (to taste)
Preparation
When the bean broth for this vegetable soup is simmering, peel the vegetables and cut them in ⅓ inch slices. With mini Halloween themed cookie cutters press out skulls, bones, pumpkins and bats from the sliced vegetables.
Add the cut-out vegetables to broth.
Add Cut Up Cooked Chicken or Beef.
Add some chili flakes (optional)
Let the soup simmer for 20 minutes until the veggies are cooked, but still crunchy.
Taste the soup and add salt and freshly cracked black pepper if necessary.
Optionally you can add miso paste, soy sauce,or worchestershire sauce
