Serves 4-6
INGREDIENTS
15ml/1 tbsp olive oil
350g/12oz red onions, sliced
2 garlic cloves, crushed
275g/10oz cooked beetroot, cut into sticks
1.2 litres/2 pints/5 cups vegetable stock or water
50g/2oz cooked soup pasta
30ml/2 tbsp raspberry vinegar
salt and ground black pepper
low-fat yogurt or fromage blanc, to garnish
snipped chives, to garnish

Red Onion and Beetroot Soup

Heat the olive oil in a flame-. proof casserole and add the onions and garlic.

Cook gently for 20 minutes or until the onions and garlic are soft and tender.

Add the beetroot, stock or water, cooked soup pasta and vinegar, and heat through. Season to taste with salt and pepper.

Ladle into warmed soup bowls. Top each one with a spoonful of low-fat yogurt or fromage blanc and sprinkle with chives.

Makes 20-25
INGREDIENTS
1 tsp turmeric powder
2 large onions, finely sliced
1 tsp baking powder
2 green chillies, finely chopped
1/4 tsp asafoetida
50g/2oz coriander leaves, chopped
225g/8oz gram flour (besan), or channa atta
salt, to taste
cold water, to mix
1/2 tsp chilli powder
1/2 tsp each, nigella, fennel, cumin and onion seeds, coarsely crushed
vegetable oil, for deep-frying

Onion Fritters

In a bowl, mix together the flour, chilli, turmeric, baking powder, asafoetida and salt to taste. Pass through a sieve into a large mixing bowl.

Add the coarsely-crushed seeds, onion, een chillies and coriander leaves and toss together well. Very gradually mix in enough cold water

to make a thick batter surrounding all the ingredients.

Heat enough oil in a karai or wok for deep-frying. Drop spoonfuls of the mix! ture into the hot oil and fry until they are) golden brown. Leave

enough space to turn the fritters. Drain well and serve hot.