Red Onion and Beetroot Soup Recipe
Ingredients
| 10 ml / 2 tsp olive oil | ||
| 350 g / 12 oz red onions, sliced | ||
| Garlic | 2 Clove (5gm), crushed | |
| 275 g / 10 oz cooked beetroot, cut into sticks | ||
| 1.2 litres / 2 pints / 5 cups vegetable stock or water | ||
| 50 g / 2 oz / 1 cup cooked soup pasta | ||
| 30 ml / 2 tbsp raspberry vinegar | ||
| Black pepper salt | 1 To taste | |
| Low fat yogurt and snipped chives, to garnish | ||
Directions
1. Heat the olive oil and add the onions and garlic.
2. Cook gently for about 20 minutes or until soft and tender.
3. Add the beetroot, stock or water, cooked pasta shapes and vinegar and heat through.
4. Adjust the seasoning to taste. Ladle the soup into bowls. Top each one with a spoonful of yogurt and sprinkle with snipped chives. Serve piping hot.
2. Cook gently for about 20 minutes or until soft and tender.
3. Add the beetroot, stock or water, cooked pasta shapes and vinegar and heat through.
4. Adjust the seasoning to taste. Ladle the soup into bowls. Top each one with a spoonful of yogurt and sprinkle with snipped chives. Serve piping hot.
Chef
