Beetroot & Red Onion Soup

[Two_Sheds]

taken from 'Healthy Heart Cookbook', H.Middleton

serves 4-6
1tbsp oil
12 oz red onions, sliced
2 garlic cloves, crushed
10 oz cooked beetroot, sliced
2 pints water/stock
2oz soup size pasta (optional - I prefer rice or barley)
2 tbsp (raspberry? or wine) vinegar
yogurt/cream/chives (optional)

Heat oil, add onions and garlic, cook gently for 20 mins or so until soft. Add rest of ingredients, heat through, season to taste. Top with yogurt (or cream if you're not 'healthy') and snipped chives

[Alice]

Thanks for that one Twosheds. I've used all my red onions but still have plenty of beets. I'll adapt it for now and have made a note for next year.