Hot Beetroot and Red Onion Soup
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.