Bolognese Alla Vodka Soup

Creamy tomato soup with coconut milk, topped with burrata and chunky pesto. You are welcome!

Ingredients

Ingredients
Servings:
g
Minced Beef
Yellow Onion
tbsp
Butter
tbsp
Olive Oil
Garlic Clove
g
Chopped Tomatoes
tbsp
Tomato Paste
ml
Vodka
ml
Vegetable Broth
ml
Coconut Milk
g
Orecchiette Pasta
Burrata Cheese
Salt & Pepper to taste
Pesto
g
Fresh Basil
Garlic Clove
tbsp
Pine Nuts
g
Parmesan Cheese
ml
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel and finely chop the garlic cloves and onion.
  2. Place a large soup pot or Dutch oven oven medium heat and melt the butter with the olive oil. Once hot, add the onion and cook for 1-2 minutes Add the beef and garlic and cook until the beef is browned. Add in the vodka and cook it till it’s reduced by half.
  3. Add tomato paste, chopped tomatoes, broth and season with salt and pepper. Stir well and bring to a boil, then simmer for about 15 minutes.
  4. While the soup is simmering, boil the pasta according to package instructions.
  5. For the pesto, in the meantime, wash the basil, shake dry and pluck the leaves. Peel the garlic clove. Puree the basil, garlic, pine nuts, Parmesan cheese and olive oil with the hand blender in a tall vessel. Add more oil if the pesto seems too thick.
  6. Add in the coconut milk and let it heat through. Stir in the pasta.
  7. Serve the soup with fresh burrata and drizzled pesto on top.

Preparing In The Kitchen
  1. Peel and finely chop the garlic cloves and onion.
  2. Place a large soup pot or Dutch oven oven medium heat and melt the butter with the olive oil. Once hot, add the onion and cook for 1-2 minutes Add the beef and garlic and cook until the beef is browned. Add in the vodka and cook it till it’s reduced by half.
  3. Add tomato paste, chopped tomatoes, broth and season with salt and pepper. Stir well and bring to a boil, then simmer for about 15 minutes.
  4. While the soup is simmering, boil the pasta according to package instructions.
  5. For the pesto, in the meantime, wash the basil, shake dry and pluck the leaves. Peel the garlic clove. Puree the basil, garlic, pine nuts, Parmesan cheese and olive oil with the hand blender in a tall vessel. Add more oil if the pesto seems too thick.
  6. Add in the coconut milk and let it heat through. Stir in the pasta.
  7. Serve the soup with fresh burrata and drizzled pesto on top.

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