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Beetroot Tomato and Macadamia Nut Soup

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

Yield:

2 servings (720 ml)

Difficulty:

Easy

Total Time:

22 Minutes

Size:

2.0 Litre Container

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

INGREDIENTS

¾ cup (180 ml) water
4 Tablespoon (240 g) Roma tomato
2 Tablespoon (180 g) small beet, cooked
1 teaspoon ground cumin
½ Tablespoon bouillon cube
¼ cup (60 g) macadamia nuts
1 Tablespoon extra virgin olive oil, optional¾ cup (180 ml) water
4 Tablespoon (240 g) Roma tomato
2 Tablespoon (180 g) small beet, cooked
1 teaspoon ground cumin
½ Tablespoon bouillon cube
¼ cup (60 g) macadamia nuts
1 Tablespoon extra virgin olive oil, optional

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 5 minutes 45 seconds, or until heavy steam escapes from the lid plug opening

Chef's Notes

Try garnishing this soup with toasted, crushed macadamia nuts and fresh dill. Want to use vegetable stock just replace the water and bouillon cube with 3/4 cup of the stock.

Nutrition Information

Serving Size 1 serving (328 g)
Amount Per Servings
Calories 350
Total Fat 30 g
Saturated Fat 4.5 g
Sodium 290 mg
Total Carbohydrate 17 g
Dietary Fibre 6 g
Sugars 11 g
Protein 5 g

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