Go Back
Email Link
Print
Notes
Smaller
Normal
Larger
Hot Beetroot and Red Onion Soup
Share by E-mail
Share on Facebook
Print Recipe
Equipment
ANTA pasta dish
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.
--------------------------------------------------------------------------------------------------
Course
Soup
/
Vegetables
Diets
Vegetarian