Home » Recipes » Roasted beetroot soup with soured macadamia cream

Roasted beetroot soup with soured macadamia cream

It’s sour cream, but not as you know it! This amazing macadamia rendition is definitely worth trying.
Servings 4
Course Light Meal
Preference Dairy Free, Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Confident


Macadamia sour cream (makes 2 cups)

  • 1 cup raw macadamias
  • 2-3 tbsp lemon juice

Roasted beetroot soup

  • 1 bunch beetroot
  • 1 tbsp olive oil
  • 1 brown onion chopped
  • 3 cups chicken or vegetable stock
  • 1 tsp caraway seeds
  • 1/4 cup pumpkin seeds
  • 1 tbsp sesame seeds
  • 2 tbsp macadamias roasted, coarsely chopped


Macadamia sour 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.

Roasted beetroot soup

  • 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. 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.


Calories: 447kcalCarbohydrates: 22gProtein: 11gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 5mgSodium: 310mgPotassium: 630mgFiber: 6gSugar: 10gVitamin A: 30IUVitamin C: 9mgCalcium: 80mgIron: 3mg

Similar recipes

Macadamia and mango salsa Macadamia and mango salsa This easy recipe is like a bowl of sunshine and the addition of roasted macadamias is… Read More
Watermelon and macadamia salad Watermelon and macadamia salad Roasted macadamias add velvety crunch and delicious indulgence to this simple salad, complementing the watermelon’s sweetness… Read More
Quick and crunchy macadamia and veggie fritters Quick and crunchy macadamia and veggie fritters Macadamias add a moreish crunch to these easy-to-prepare, healthy fritters. 2 cups zucchini… Read More
Roasted macadamia conjee Roasted macadamia conjee Adding roasted macadamias to a simple dish like conjee adds a healthy protein boost and a buttery… Read More

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this.