Beetroot soup with soured macadamia cream and dill

1.For soured macadamia cream, drain macadamia nuts, rinse under cold running water and drain again well. Finely chop macadamias in a food processor or blender. Add lemon juice and 100ml water, blend until smooth to a sour cream consistency, adding extra water to thin if necessary, and season to taste with extra lemon juice.

2.Place bones in a large saucepan with bay leaf and 2.5 litres water and simmer over medium heat, skimming occasionally, until stock is reduced by a fifth (to about 2 litres; 30-40 minutes). Remove bones with tongs and scrape any marrow left into the stock and bring to the simmer over high heat. Add cabbage, bring to the boil, then add sweet potato and carrot, reduce heat to low and simmer half-covered with a lid until vegetables are just tender (30-40 minutes).

3.Meanwhile, heat oil or fat in a separate large saucepan over low heat, add onion and garlic, and sauté until soft and just translucent (3-4 minutes). Add remaining ingredients, except dill, and stock mixture, and simmer half-covered over medium heat (do not boil) until vegetables are very tender (50 minutes to 1 hour). Thin soup with extra water, if necessary, to your preferred consistency.

4.Serve beetroot soup warm with a spoonful of soured macadamia cream and scattered with dill sprigs.