Red onion and beetroot soup

Red onion and beetroot soup

ingredients

2 teaspoons olive oil
350g/12oz red onions, sliced 2 garlic cloves, crushed
275g/10oz cooked beetroot, cut into matchsticks
1.2 litres/2pt vegetable stock 50g/2oz soup pasta, cooked until al dente
2 tablespoons raspberry vinegar salt and freshly ground black pepper

• Heat the oil in a 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.
Smooth cheese soup
serves 4
ingredients

1 large potato, diced
1 large carrot, diced
1 small onion, diced
1 celery stick, diced
600ml/1pt vegetable stock
1⁄2 teaspoon dried mixed herbs
100g/4oz low-fat Cheddar
cheese, grated
150ml/5fl oz skimmed milk

• Put the vegetables in a saucepan
with the stock and herbs. Bring to
the boil, reduce the heat, part-cover
and simmer gently for 15 minutes
until the vegetables are soft.
• Purée in a blender or food
processor, and return to the pan.
Add the cheese and milk, and heat
gently until the cheese melts. Ladle
into bowls and serve hot.
serves 6