Beetroot soup

Beetroot, Tomato & Macadamia Nut Soup

RECIPE BY NATASAHA CORRETT

I created my Beetroot, Tomato & Macadamia Nut Soup as an additional lunch or dinner recipe for those on the Green and Lean 12 Week Transformation Food and Fitness Plan. Soups are perfect on the Plan as you can cook them up in bulk on Prep Night and just warm up or defrost as you need them in the week. I use my Vitamix to both blend and cook my soups – it’s amazing as it saves so much time and washing up, it’s hot in 4 minutes right in the blender jug!

Serves2
Cooks In5
DifficultyEasy

Ingredients
MetricCupsCupsMetric

230g (2 large ) vine tomatoes

180g boiled beetroot

1 tsp cumin

1 tbsp olive oil

¼ tsp bouillon

1/3 cup hot water

60g macadamia nuts

Pinch salt

Method

1. Put the tomatoes, boiled beetroot, cumin, olive oil, bouillon and hot water into

the blender and blend on a gradual speed until you get to number 8 for 1 minute.

2. You might need to use the blender's ‘thumper’ to push the veg down in the first instance.

3. Add the macadamia nuts and a pinch of salt and blend on number 9 for 3-4

minutes until piping hot and velvety smooth.

4. Serve with a drizzle of olive oil and a garnish of dill.

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