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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.

  • Total Time22 Minutes 30 Seconds
  • Yield
    2 servings
  • DifficultySimple

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Submitted by

Vitamix

Ingredients

  • ¾ cup 180 ml water
  • 4 240 g roma tomatoes
  • 2 small 180 g beet, cooked
  • 1 teaspoon ground cumin
  • ½ vegetable bouillon cube
  • ¼ cup 60 g macadamia nuts
  • 1 Tablespoon extra virgin olive oil, optional
  • ¾ cup 180 ml water
  • 4 240 g roma tomatoes
  • 2 small 180 g beet, cooked
  • 1 teaspoon ground cumin
  • ½ 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 5 minutes 45 seconds.
    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.
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Nutrition

1 serving (328 g)
Calories 350
Total Fat 30g
Total Carbohydrate 17g
Dietary Fiber 6g
Sugars 11g
Protein 5g
Sodium 290g
Saturated Fat 4.5g

Chef's Note

  • 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.
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