Hot Beetroot and Red Onion Soup

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Equipment

Ingredients

  • 3 medium fresh beetroot
  • 3 large red onions
  • 3 small potatoes
  • 6 cloves garlic
  • 1 red chilli deseeded
  • 1 tablespoon olive oil
  • Salt and pepper to season
  • Chopped parsley and double cream

Instructions

  • Wash the beetroot and boil for 15 minutes in their skins.
  • Peel and boil the potatoes in water in a separate pan.
  • Chop the onions, garlic and chilli and sauté in the oil until soft.
  • RInse the cooked beetroot in cold water and remove the skins.
  • Discard the water and skins.
  • Chop and add them together with the potatoes, the water the potatoes were boiled in together with the stock.
  • Bring to the boil and simmer for 5 minutes until soft.
  • Mash them roughly, season with salt and pepper and serve in a warmed ANTA pasta dish garnished with cream and parsley.

Notes / Tips / Wine Advice:

do not over cook as the beetroot will loose it’s colour.
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Course Soup / Vegetables
Diets Vegetarian