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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.

Submitted By:

Dietary Interests: Gluten-Free , Vegan , Vegetarian

Allergens: Nuts

Yield:

720 ml (2 servings)

Total Time:

22 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

720 ml (2 servings)

Total Time:

20 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

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

  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 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

  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.

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.