Beet Soup + Macadamia Nut Pesto

Cooking a deliciously tasty yet weight-friendly recipe has never been simpler. The Beet Soup and Macadamia Nut Pesto, found on, puts a fresh spin on winter warming foods. Packed with flavour and delightfully guilt-free ingredients, the new soup recipe is perfect as a filling lunch guarranteed to keep you satisfied until dinnertime. Not only is it dilectable to the eye, The heavenly recipe allows for you to use alternative ingredients if you desire to add your own twist to the beautifully creamy soup enriched with aromatic taste.


For the soup:
(10 servings)
6 beetroots
2 apples
1 medium onion
2 crushed garlic cloves
1 thumb sized knob of grated ginger
2 lemongrass stalks, sliced lengthwise
8-10 cups of chicken/ veggie stock (of desired quantity for soup consistency)
Salt to flavour
For the pesto:
(3/4 cup)
2 cups of cilantro leaves
1 cup of mint leaves
1/2 cup macadamia nuts, roasted
1/4 teaspoon salt
1/2 cup virgin olive oil
1 tbsp sesame oil, toasted
Juice 1 lemon
Tbsp water as desired


For the pesto: Puree all ingredients using a food processor adding water a small amount at a time until desired consistency is achieved.

Chop beetroot, apples and onions into large pieces, and with ginger, garlic and lemongrass, place into a large pot.

Lightly cover the chopped ingredients in stock, and cook over high heat.

When ingredients comes to boil, turn the temperature down the medium low heat, simmer for 1 hour or until the consistency has softened to a pulp. Discard the lemongrass.

Using a blender, puree ingredients until it is creamy and smooth. Add more stock if the consistency is still too thick for your liking.

Turn the burner up to just before boiling before serving, and add a small handful of the prepared macadamia nuts, a spoonful of pesto sauce, and finally garnish with a sprinkling of herbs.