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2 pieces piece Red Onions Red Onion
2 pieces piece Beetroots Beetroot
(Cooked )
1 pieces piece Carrots Carrot
1 pieces piece Parsnip Parsnip
1 pieces piece Pears Pear
2 tbsp tbsp Butter Butter
1 sprigs sprig Thyme Thyme
1 pieces piece Vegetable Stock Vegetable Stock
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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30 min


  • 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.