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Ingredients
| 2 pieces piece | Red Onions Red Onion | ||
| 2 pieces piece | Beetroots Beetroot | ||
| Cooked | |||
| 1 pieces piece | Carrots Carrot | ||
| Diced | |||
| 1 pieces piece | Parsnip Parsnip | ||
| Diced | |||
| 1 pieces piece | Pears Pear | ||
| Diced | |||
| 2 tbsp tbsp | Butter Butter | ||
| 1 sprigs sprig | Thyme Thyme | ||
| 1 pieces piece | Vegetable Stock Vegetable Stock | ||
| Dissolved | |||
| 150 ml ml | Mulled Wine Mulled Wine | ||
| 1 handfuls handful | Cranberries Cranberries | ||
| 1 handfuls handful | Macadamia Nuts Macadamia Nuts | ||
| 1 pinches pinch | Salt Salt | ||
Mulled Winter Soup
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0:30
min
(14)
Method
- 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.
