Beetroot, Tomato and Macadamia Nut Soup

Beetroot, Tomato and Macadamia Nut Soup

This creamy beetroot soup is well rounded with a little acidity from tomatoes, smokiness from the cumin, and is ready for add-ins of your choosing.

Makes 720 ml (2 servings)
Total Time 20 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container

Ingredients

  • 180 ml water
  • 240 Roma tomatoes
  • 180 g fresh beetroot, washed and scrubbed, quartered
  • 1 Tablespoon olive oil, optional
  • 1 teaspoon ground cumin
  • ½ vegetable bouillon cube
  • 60 g macadamia nuts
  • Extra crushed, toasted macadamia nuts to serve

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 7 minutes 30 seconds, or until heavy steam escapes from the lid plug opening.

Notes

Garnish soup with toasted, crushed macadamia nuts

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