Red Onion and Beet Soup (SB)

By hmp13

Substituting cooked barley for the pasta gives extra nuttiness to the flavor.
Serves 4 to 6

Ingredients

• 1 tablespoon olive oil
• 2 1/2 cups sliced red onions
• 2 garlic cloves, crushed
• 2 1/2 cups cooked beets, cut into sticks
• 1 1/4 quarts vegetable stock or water
• 1 cup cooked soup pasta
• 1 tablespoons raspberry vinegar
• Salt and pepper
• Plain yogurt

Preparation

Step 1

Heat the olive oil in a large saucepan or flameproof casserole. Add the onions and garlic.

Cook slowly for about 20 minutes, or until soft until tender, stirring occasionally.

Add the beets, stock or water, cooked pasta, and vinegar and heat through. Season and garnish with swirls of yogurt and chives.