2 tbsp olive oil1 cup red onions, sliced 1 cup soup pasta, cooked until al dente 2 tablespoons raspberry vinegar salt and freshly ground black pepper 2 garlic cloves, crushed 1 cup cooked beetroot, cut into matchsticks 5 cups vegetable stock
Heat the oil in a large pan or casserole dish over a low heat, and add the onion and garlic. Sweat gently for 20 minutes or until soft and tender. Add the beetroot, stock, pasta and vinegar, and heat through. Season with salt and pepper to taste, and serve hot.
Variation: Substitute cooked barley for the pasta for a nuttier flavor.
recipe adapted from "The Complete Book of 400 Soups", edited by Anne Sheasby.