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Beet 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.

Beetroot Tomato and Macadamia Nut Soup


  • ¾ cup (180 ml) water
  • 4 (240 g) Roma tomato
  • 2 (180 g) beet, halved
  • 1 Tablespoon olive oil, optional
  • 1 teaspoon ground cumin
  • ½ vegetable bouillon cube
  • ¼ cup (60 g) macadamia nuts


  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

Chef's Notes

Try garnishing this soup with toasted, crushed macadamia nuts and fresh dill.

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