Start this recipe a day ahead to soak the macadamias.
1 kgbone-marrow bones, cut into 8cm lengths, split in half (see note)1fresh bay leaf500 gmwhite cabbage (about ½ small), finely diced or coarsely grated1sweet potato (330gm), peeled and diced1carrot, peeled and diced1 tbspcoconut oil, duck fat, tallow or other fat½onion, finely chopped2garlic cloves, finely chopped4beetroot (300gm), trimmed, diced½ eachsmall celeriac (320gm), parsnip (75gm) and turnip (75gm), diced125 gmcanned chopped tomatoes50 mlred wine vinegar½ tspcoconut sugar (see note)To serve:dill sprigsSoured macadamia cream155 gm (1 cup)macadamias, soaked in 750ml cold water for at least 8 hours or overnightJuicefrom 1 lemon, or to taste
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.
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).
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.
Serve beetroot soup warm with a spoonful of soured macadamia cream and scattered with dill sprigs.
Note Ask your butcher to cut and split the
bones for you. Coconut sugar is an unrefined sugar available from
health-food shops and select supermarkets.