The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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 bowl bowl | Crème Fraîche Crème Fraîche | ||
| 1 pinches pinch | Salt Salt |
Add ingredients to existing shopping list or create new one
Create new shopping listMulled Winter Soup
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
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.
