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Roasted beetroot soup with macadamia sour cream recipe

Brightly coloured and full of flavour, this rich, warming soup is a deliciously satisfying.

Ingredients

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What to do

  • For the macadamia sour cream:

  • 1. Place the macadamias in a bowl, cover with 2 cups of cold water and soak for between 8 and 24 hours.

  • 2. Drain and rinse the macadamias and place in a food processor.

  • 3. 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.

  • 4. Allow to stand for 1 hour before serving. Store refrigerated for up to 1 week.

  • For the soup:

  • 1. Preheat oven to 180°C. 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.

  • 2. Remove from foil and cool slightly before rubbing off the skin. Chop the beetroots into pieces.

  • 3. 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.

  • 4. 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.

  • 5. Remove from heat and stir through the macadamias.

  • 6. Serve warm beetroot soup topped with macadamia sour cream and macadamia and seed sprinkles.

  • This recipe was provided by Australian Macadamias.


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