Red Onion and Beetroot Soup
|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)|
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.