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Red Onion And Beetroot Soup

Healthycooking's picture
Ingredients
  Olive oil 2 Teaspoon
  Red onions 12 Ounce, sliced (350 Gram)
  Garlic 2 Clove (10 gm), crushed
  Cooked beetroot 10 Ounce, cut into sticks (275 Gram)
  Vegetable stock/Water 2 Pint (1.2 Liter, 5 Cups)
  Cooked soup pasta 2 Ounce (50 Gram, 1 Cup)
  Raspberry vinegar 30 Milliliter (2 Tablespoon)
  Black pepper To Taste
  Low fat yogurt 1⁄2 Cup (8 tbs) (To Garnish)
  Snipped chives 1 Tablespoon (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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Gourmet
Cook Time: 
25 Minutes
Servings: 
4

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