This beautiful vivid ruby-red soup will look stunning at any dinner party.
2 tsp olive oil
3/4 pound red onions, sliced
2 garlic cloves, crushed
10 ounce cooked beet, cut into sticks
5 cups vegetable stock or water
1 cup cooked soup pasta
2 tbsp raspberry vinegar
salt and black pepper
low fat yogurt and snipped chives, 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 beet, 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.