Red onion & 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

How to make
- 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.