1 tablespoon olive oil
1 large red onion, sliced
4 beets, cooked, peeled, and cut into thin sticks
5 cups fresh vegetable stock
1 cup cooked soup pasta (like orzo, pearl, or pastina) or 1 cup cooked barley
2 tablespoons raspberry vinegar
sea salt and pepper to taste
plain Greek yogurt or ricotta cheese to garnish
snipped chives or the green part of spring onions, to garnish
1. Heat the olive oil in a soup pot over medium heat and add the onions and garlic. Cook gently for about 20 minutes, until soft and tender.
2. Add the beets and vegetable stock, cooked pasta or barley, vinegar and heat through.
3. Ladle into bowls. Top each one with yogurt or ricotta, and sprinkle with the snipped onions.