INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 3 garlic cloves, chopped
• 1 small head cauliflower, chopped 
• 3 medium beetroots, chopped 
• Salt
• 1 Litre of chicken stock or vegetable stock
• 2 tablespoons roughly chopped fresh dill, plus sprigs for garnish

INSTRUCTIONS

Heat oil in a medium sized pot over medium to high heat, add onion and garlic.

Sauté until translucent, about 4 minutes.

Stir in chopped cauliflower and beetroots. Add 1 teaspoon salt. Lightly fry for 5 minutes.

Add stock, and bring to a boil.

Reduce heat, and simmer until beetroot and cauliflower are tender, about 20-30 minutes.

Remove from heat, and stir in dill. Let soup cool 10 minutes, then puree in batches until smooth, adding a little water if necessary to thin.

Return soup to the pot, and on a low heat bring to a simmer. 

Roughly chop macadamia nuts and toast in a frypan on low/medium heat until golden brown. 

Season with salt and pepper, and garnish with dill and macadamias before serving.