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Beet Tomato and Macadamia Nut Soup

Vitamix - Blending Machines for the Home and Business

  • Total Time22 Minutes
  • Yield
    2 servings
  • DifficultyEasy
Beetroot Tomato and Macadamia Nut Soup

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Submitted by

Natasha Corrett

Ingredients

  • ¾ cup 180 ml water
  • 4 Tablespoon 240 g Roma tomato
  • 2 Tablespoon 180 g small beet, cooked
  • 1 teaspoon ground cumin
  • ½ Tablespoon bouillon cube
  • ¼ cup 60 g macadamia nuts
  • 1 Tablespoon extra virgin olive oil, optional
  • ¾ cup 180 ml water
  • 4 Tablespoon 240 g Roma tomato
  • 2 Tablespoon 180 g small beet, cooked
  • 1 teaspoon ground cumin
  • ½ Tablespoon bouillon cube
  • ¼ cup 60 g macadamia nuts
  • 1 Tablespoon extra virgin olive oil, optional
  • ¾ cup 180 ml water
  • 4 Tablespoon 240 g Roma tomato
  • 2 Tablespoon 180 g small beet, cooked
  • 1 teaspoon ground cumin
  • ½ Tablespoon 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. Start the blender on its lowest speed, then quickly increase to its highest speed.
    3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the lid plug opening
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed.
    3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the lid plug opening.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed.
    3. Blend for 7 minutes 30 seconds, or until heavy steam escapes from the lid plug opening
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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 vegetable stock just replace the water and bouillon cube with 3/4 cup of the stock.

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