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Make this delicious soup and serve with a drizzle of olive oil and dill garnish with this Beet Tomato and Macadamia Nut Soup Recipe.
CATEGORY
Hot Soups
DIFFICULTY
Beginner
YIELD
600 ml (2½ cup)
TOTAL TIME
10 mins
Ingredients
• 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)
Directions
- 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.
Nutrition Facts
600 ml (2½ cup) servings per container
Serving size 240 ml (1 cup)
Amount per serving
Calories 280
% Daily Value*
Total Fat 24g 30%
Saturated Fat 3.5g 18%
Trans Fat g
Cholesterol 0mg 0%
Sodium 85mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 17%
Total Sugars 9g
Includes g Added Sugars 0%
Protein 4g
Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.
The % Daily Value (DV) tells you how much a nutrient in a serving of
food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.