Preparation
Fry the onions gently in the butter over a medium heat.
After 5 minutes add the peeled and diced carrots, parsnips, beetroot & thyme and continue to cook for another 5 minutes.
Add the pear, stock & mulled wine.
Bring to the boil and simmer for 30 minutes.
Once the veggies are tender, blend till smooth & season.
Serve in warm bowls with a spoonful of crème fraîche and a scattering of the cranberry and macadamia mix.