Free Healthy Recipe - Roasted beetroot soup with soured macadamia cream

Dairy free, Gluten free, Wheat Free

It's sour cream, but not as you know it! This amazing macadamia rendition is definitely worth trying.
Recipe Courtesy of Australian Macadamias

4 medium beetroot bulbs, trimmed but not peeled
1 tbs olive oil
1 brown onion chopped
¼ cup pumpkin seed
2 tbs macadamia nut, roasted and chopped

To make the sour macadamia cream
Place the macadamias in a bowl, cover with 2 cups of cold water
and soak for between 8 and 24 hours.
Drain and rinse the macadamias and place in a food processor.
Add 1 tablespoon of the lemon juice and process as finely as
possible. If you prefer, use a blender. Add remaining lemon juice
to taste. If nuts appear dry, add up to 3 tablespoons of boiling
water to create desired consistency.
Allow to stand for 1 hour before serving. Store refrigerated for up to 1 week.

Preheat oven to 180C.
Trim each beetroot at the leafy end and individually wrap in aluminium foil. Place on a baking tray and roast for 40 minutes, until a skewer or sharp knife meets no resistance and the beetroot are tender.
Remove from foil and cool slightly before rubbing off the skin.
Chop the beetroots into pieces.
Heat the oil in a large saucepan.
Add the onion and cook over a medium heat for about 5 minutes, until golden.
Add the stock and beetroot and bring to the boil.
Reduce heat and simmer for 10 minutes. Using a hand-held blender or food processor, blend until smooth.
Heat a large heavy-based frying pan over medium heat.
Add the caraway, pumpkin and sesame seeds.
Cook for 4-5 minutes, tossing occasionally, until caraway is aromatic.
Remove from heat and stir through the macadamias.
Serve warm beetroot soup topped with macadamia sour cream and macadamia and seed sprinkles.

Makes 4 servings

Scale recipe to serves

Prep Time:
Cooking Time: 60 mins
Ready in: 60+overnight

Suitable for:
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Nutritional Information - Per Serve
Kj 1557 kj
Calories 372 kcal
Fat 31 g
Saturated Fat 4 g
Total Carbohydrate 12 g
Total Protein 10 g
Fibre 6 g

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