Make this delicious soup and serve with a drizzle of olive oil and dill garnish with this Beet Tomato and Macadamia Nut Soup Recipe.
600 ml (2½ cup)
• 180 ml Water
• 2 Tomatoes (quartered)
• 180 g Beets (cooked & quartered)
• 1 tbsp Olive Oil
• 1 tsp Cumin (ground)
• ¼ tsp Bouillon
• 60 g Macadamia Nuts
• Salt (for sprinkling)
RECIPE CONTINUES AFTER ADVERTISEMENT
- Place all the ingredients in the blender container from the order listed.
- Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting.
- Blend for 5-7 minutes or until it is steaming hot.