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.

Ingredients

• ¾ cup (180 ml) water
• 4 each (240 g) Roma tomatoes
• 2 small (180 g) beet, cooked
• 1 teaspoon ground cumin
• ½ each vegetable 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. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.

Notes

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

Nutrition

1 serving (328g)

• Calories: 350

• Total Fat: 30g

• Total Carbohydrate: 17g

  • Dietary Fiber: 6g
  • Sugars: 11g

• Protein: 5g

• Cholesterol: 10.61mg

• Sodium: 290mg