• Bradley Bakes

Harry Potter Beetle Soup Recipe | My Harry Potter Kitchen III (Recipe 2)

Hello Witches, Wizards and Foodie Muggles!


Welcome back to My Harry Potter Kitchen - the Wizarding World inspired YouTube series where I'm baking my way through the Harry Potter books creating new magical Harry Potter recipes every time we stumble upon an item of food and drink! Last week we brewed up a magical Shrinking Potion recipe for Professor Snape's homework!


Looking for more Harry Potter themed food and drink? Be sure to head on over to my YouTube channel, subscribe to Bradley Bakes and click on the notification bell to get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!


This week, we're serving up a magical soup recipe inspired by a Fred and George Weasley prank!

We're jumping back into Chapter One - "Owl Post" for our next recipe from Harry Potter and the Prisoner of Azkaban:

"But he didn't realise Fred and George had put beetles in his soup"

Time for a delicious homemade soup with a magic spooky twist!


I didn't fancy cooking with real beetles so this week I'm creating a super easy soup recipe with added novelty pasta pieces to bring Fred and Georges prank to life!


This spicy fish soup recipe is a light and fragrant dish that is packed full of flavour. I've used fresh cod but you can replace it with most white fishes to tailor your own recipe. To top it off, the edible 'beetles' made from homemade squid ink pasta, perfectly complement the fish broth to make an incredibly wholesome soup!

If you've been looking for an easy fish soup recipe follow this simple step-by-step recipe to learn how to make homemade spicy cod soup with squid ink pasta beetles!


Harry Potter Beetle Soup Recipe Ingredients

(serves 4)


For the homemade squid ink pasta 'beetles'

  • 1 large egg

  • ½ tsp salt

  • ½ tbsp (4g) squid ink / cuttlefish ink

  • 100g 00 flour

For the homemade cod fish soup recipe

  • 2 cod fillets

  • salt and pepper to taste

  • 1 tsp ground coriander

  • 50g butter

  • 1 shallot

  • 1 celery stalk

  • 1 large carrot

  • 3 cloves garlic

  • ½ inch ginger

  • 1 green chilli

  • salt and pepper to taste

  • 1 sprig rosemary

  • 2 sprigs thyme

  • 2 bay leaves

  • 200g potatoes

  • 750ml hot water

  • 2 vegetable stock cubes

  • 1 tbsp fish sauce

  • 1 spring onion

Homemade Fish Soup Recipe Method:

  1. To begin prepare the cod by slicing the fillets into 1 inch cubes. Place into a bowl and season the cod well with salt, pepper, ground coriander and soy sauce. Stir until evenly coated and set aside to marinade.

  2. To make the homemade squid ink pasta dough. Place the 00 flour onto a worktop and make a well in the middle. Pour the egg into the middle and season with salt and the squid ink.

  3. Begin whisking from centre, working your way out until it comes together into a rough dough. Knead for 10 minutes until you have a smooth pasta dough. Wrap in cling film and allow to rest at room temperature for 30 minutes.

  4. To make the soup base, place the butter into a large saucepan to melt. Finely dice the shallots, carrot and celery and then add to the pot. Stir for 3 minutes until sauteed.

  5. Crush the garlic, peel and grate the ginger, deseed and finely slice the chilli and then add to the pan, mixing well.

  6. Season the base with salt, pepper, rosemary, thyme and the bay leaves and stir through.

  7. Wash and peel the potatoes before cutting into ½ inch cubes and adding into the pot. Stir until the potatoes and well coated in the seasoning.

  8. Prepare a strong stock with the hot water and stock cubes and then pour into the pot along with the fish sauce. Bring to the boil, stirring frequently and then turn down to a simmer and place lid on top (with slight gap). Allow the broth to simmer for 15 minutes.

  9. Unwrap the squid ink pasta dough and cut into 8 small balls. Shape into beetle using a knife or kitchen scissors (Wizard Tip! Watch this week's video for an easy way to do this!)

  10. Remove the bay leaf (and rosemary/thyme if still on the stalk) from the broth. Thinly slice the spring onion and add into the soup along with the cod and squid ink pasta beetles. Cook through for 15 minutes.

  11. Flip the beetles over and cook for a further 10 minutes until the cod has flaked and the pasta is fully cooked (with a slight bite to it). Pour generous helpings into bowl and serve while hot

Fred and George might have pulled off this prank - but it's led to an incredibly tasty meal!


If you plan on giving this Harry Potter Beetle Soup a go then let me know how it turns out by sharing your pictures on Instagram with the hashtag #MyHPKitchen - You can tag me in them and follow me @BradBakes too!


Don't forget to subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes from My Harry Potter Kitchen and the Prisoner of Azkaban every Magic Monday!

39 views0 comments