Wednesday, May 21, 2008

Red Onion & Beetroot Soup

Red onion and beetroot soup
serves 6

2 teaspoons olive oil
350g/12oz red onions, sliced
2 garlic cloves, crushed
275g/10oz cooked beetroot, cut
into matchsticks
1.2 litres/2pt vegetable stock
50g/2oz soup pasta, cooked
until al dente
2 tablespoons raspberry vinegar
salt and freshly ground
black pepper

• Heat the oil in a casserole dish over a low heat, and add the onion and garlic. Sweat gently for 20 minutes or until soft and tender.
• Add the beetroot, stock, pasta and vinegar, and heat through. Season with salt and pepper to taste, and serve hot.

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