Red onion & beetroot soup

Tagged: casserole, oil, onion, pasta, salt, soup, vegetable

ingredients:

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

How to cook ?

• 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.

Read Also:

• Wisconsin Cheese Soup (0)
• Oriental noodle soup (0)
• Cream Of Sweet Potato Soup (0)
• Tuscan Soup (0)
• Onion avgolemono soup (0)