From Sandi's Recipe File - Red Onion and Beet Soup

Presents

"From Sandi's Recipe File"

Recipe Source:
Ultimate Fat-Free Cookbook
by Anne Sheasby

Red Onion and Beet Soup

Amount	Ingredient
2 teaspoons	olive oil
12 ounces	red onions, sliced
2	garlic cloves, crushed
10 ounces	cooked beets, cut into sticks
5 cups	vegetable stock or water
1 cup	cooked soup pasta
2 tablespoons	raspberry vinegar
	salt
	black pepper
	low fat yogurt and chopped chives, to garnish

Preparation Tips:

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 beets, stock or water, cooked pasta shapes and vinegar and heat thoroughly.
4. Adjust the seasoning to taste. Ladle the soup into bowls. Top each one with a spoonful of yogurt and sprinkle with chopped chives. Serve piping hot. Serves 6.
Cook's Tip: If you prefer, try substituting cooked barley for the pasta to give extra nuttiness.
Click here for an easy to print out shopping list.

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