Macademias are everywhere in HI - rich in fibre, beneficial fats, iron, magnesium and B vitamins, they are a good occasional addition to your diet...
Pumpkin and macadamia soup
Serves four to six
1 tablespoon macadamia or olive oil
1/2 cup roughly chopped macadamias
1 small white onion
1 teaspoon grated ginger
3 cups diced pumpkin
1 apple, chopped
3 cups chicken stock
Unpasturized yogurt for serving
Whole or halved macadamias, roasted for garnish
Heat oil in a heavy based pan, add the macadamias, onion and ginger and saute for 2-3 minutes, or until golden brown. Add the pumpkin and apple and cook 2-3 minutes then pour over the stock. Cover and simmer for 20 minutes or until pumpkin is soft. Transfer mixture to a blender and process until smooth and creamy. Serve in large bowls with a swirl of yogurt and a few roasted macadamias tossed over for garnish.
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