Red onion & beetroot soup

serves 6
ingredients
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.