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
- 180 ml (¾ cup) water
- 240 g (4 ) roma tomatoes
- 180 g (2 small) beet, cooked
- (1 teaspoon) ground cumin
- (½ ) vegetable bouillon cube
- 60 g (¼ cup) macadamia nuts
- (1 Tablespoon) extra virgin olive oil, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Chef's Notes
- Try garnishing this soup with toasted, crushed macadamia nuts and fresh dill. Want to use a vegetable stock just replace the water and bouillon cube with 3/4 cup of the stock.
Ingredients
- 180 ml (¾ cup) water
- 240 g (4 ) roma tomatoes
- 180 g (2 small) beet, cooked
- (1 teaspoon) ground cumin
- (½ ) vegetable bouillon cube
- 60 g (¼ cup) macadamia nuts
- (1 Tablespoon) extra virgin olive oil, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- 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.
Chef's 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.