Chef's Recipes

Beetroot soup with soured macadamia cream and dill

Recipe for beetroot soup with soured macadamia cream and dill by Pete Evans.

By Pete Evans
  • 30 mins preparation
  • 2 hrs 10 mins cooking plus soaking
  • Serves 6 - 8
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Beetroot soup with soured macadamia cream and dill
Start this recipe a day ahead to soak the macadamias.


  • 1 kg bone-marrow bones, cut into 8cm lengths, split in half (see note)
  • 1 fresh bay leaf
  • 500 gm white cabbage (about ½ small), finely diced or coarsely grated
  • 1 sweet potato (330gm), peeled and diced
  • 1 carrot, peeled and diced
  • 1 tbsp coconut oil, duck fat, tallow or other fat
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 beetroot (300gm), trimmed, diced
  • ½ each small celeriac (320gm), parsnip (75gm) and turnip (75gm), diced
  • 125 gm canned chopped tomatoes
  • 50 ml red wine vinegar
  • ½ tsp coconut sugar (see note)
  • To serve: dill sprigs
Soured macadamia cream
  • 155 gm macadamias, soaked in 750ml cold water for at least 8 hours or overnight (1 cup)
  • Juice from 1 lemon, or to taste


  • 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.


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.