Caramelized Beet and Sweet Onion Soup

Ingredients

• 1 ½ tablespoons extra-virgin olive oil
• 2 large sweet onions, very thinly sliced
• 1 large beet, peeled and cut into ¼ inch cubes
• 2 large garlic cloves, minced
• 2 teaspoons fresh thyme leaves, minced
• 4 cups regular or low sodium vegetable or chicken broth
• 1 tablespoon red wine vinegar
• ¾ teaspoon salt, or to taste
• ¾ teaspoon freshly ground black pepper, or to taste

Method

1. Heat oil in a Dutch oven or large pot over medium heat. Add onions and beets and cook about 10 minutes, stirring occasionally until onions become slightly soft.  
2. Increase heat to medium-high and cook another 15 minutes, stirring occasionally until onions are fully softened, caramelized and darker.  
3. Add garlic and thyme and sauté for about 1 minute until aromatic.  Add broth, vinegar, salt and pepper.
4. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, until beets are fully cooked and soft, about 20 minutes or so.
5. Ladle soup into bowls and enjoy!
    

Offered by RTCC Oncology Nutrition Team; adapted from foodandnutrition.org