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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