Roast Beetroot and Onion Soup

Roast Beetroot and Onion Soup


Roast beetroot and onion soup with ginger and garlic, topped with creamy tahini & a sprinkle of chopped almonds.


-4 baby beetroots

-1 onion

-2 teaspoons cold-pressed macadamia nut oil

-1/4 clove garlic

-pinch sea salt

-1/4 teaspoon ginger powder

-2 teaspoons tahini

-4 raw almonds

-2 tablespoons pure water


-Roast beetroots by covering in aluminium foil and cooking in the oven at a medium high temperature for 30-60 minutes (depending on heat and size)

-chop the onion and garlic

-sautee the chopped onion and garlic in a pan with the macadamia nut oil until caramelized

-once cooked, peel the roasted beets and place in a blender with the onion, garlic and the water and blend until it turns into a puree

-once blended, place into a pot and add the ginger and sea salt

-stir over a medium heat until boiling

-serve in a bowl with a dollop of tahini and a sprinkle of chopped almonds


(serves 2)