Scarlet Harmony: Red Onion & Beetroot Symphony
Ingredients
- 2 teaspoons olive oil
- 350 gred onions sliced
- 2 garlic cloves crushed
- 275 g cooked beetroot cut into matchsticks
- 1.2 liters vegetable stock
- 50 g soup pasta cooked until al dente
- 2 tablespoons raspberry vinegar
- Salt and freshly ground black pepper
Instructions
- Heat the olive oil in a casserole dish over low heat, and add the sliced red onions and crushed garlic.
- Sweat gently for 20 minutes or until soft and tender.
- Add the beetroot, vegetable stock, cooked pasta, and raspberry vinegar.
- Heat through.
- Season with salt and pepper to taste and serve the scarlet harmony red onion and beetroot symphony hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant red onion and beetroot soup with a light-bodied red wine like a Pinot Noir or a Beaujolais. The wine’s fruity and earthy notes will complement the sweet and savory elements of the soup, creating a delightful culinary experience.
Nutritional Information
Calories: 90 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 2 g | Fiber: 3 g | Sugar: 6 g