This dish contains the following allergens: Tree Nuts
Cooking mode
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25g
butter or coconut oil
120g
red onion (peeled, quartered)
1
clove garlic (peeled)
5g
fresh sage leaves
400g
pre-cooked whole chestnuts
100g
parsnip (peeled, cut into 1-2cm chunks)
40g
dried wild mushrooms
800ml
hot vegetable stock (divided)
1/2 tsp
ground nutmeg
100ml
double cream or full fat coconut milk
1-2 tsp
red wine vinegar
Salt and pepper to season
0.88oz
butter or coconut oil
4.2oz
red onion (peeled, quartered)
1
clove garlic (peeled)
0.18oz
fresh sage leaves
14oz
pre-cooked whole chestnuts
3.5oz
parsnip (peeled, cut into 1-2cm chunks)
1.4oz
dried wild mushrooms
28fl. oz
hot vegetable stock (divided)
1/2 tsp
ground nutmeg
3.5fl. oz
double cream or full fat coconut milk
1-2 tsp
red wine vinegar
Salt and pepper to season
Utensils
Step 1
Start by adding the butter, red onion, garlic, and fresh sage leaves to the cooking jug. Seal lid and select CHOP. Once the programme is complete select SAUTÉ and let the programme run.
Step 2
Add the chestnuts, parsnips, dried mushrooms, 700ml of vegetable stock (set aside the remaining 100ml for later), and nutmeg. Select SMOOTH SOUP and let the programme run.
Step 3
Once cooking is complete add the remaining ingredients, along with reserved stock and blend on LOW for 20 seconds. Serve and enjoy!
Start by adding the butter, red onion, garlic, and fresh sage leaves to the cooking jug. Seal lid and select CHOP. Once the programme is complete select SAUTÉ and let the programme run.
25g
butter or coconut oil
120g
red onion (peeled, quartered)
1
clove garlic (peeled)
5g
fresh sage leaves
400g
pre-cooked whole chestnuts
100g
parsnip (peeled, cut into 1-2cm chunks)
40g
dried wild mushrooms
800ml
hot vegetable stock (divided)
1/2 tsp
ground nutmeg
100ml
double cream or full fat coconut milk
1-2 tsp
red wine vinegar
Salt and pepper to season
0.88oz
butter or coconut oil
4.2oz
red onion (peeled, quartered)
1
clove garlic (peeled)
0.18oz
fresh sage leaves
14oz
pre-cooked whole chestnuts
3.5oz
parsnip (peeled, cut into 1-2cm chunks)
1.4oz
dried wild mushrooms
28fl. oz
hot vegetable stock (divided)
1/2 tsp
ground nutmeg
3.5fl. oz
double cream or full fat coconut milk
1-2 tsp
red wine vinegar
Salt and pepper to season
Step 2 of 3
Add the chestnuts, parsnips, dried mushrooms, 700ml of vegetable stock (set aside the remaining 100ml for later), and nutmeg. Select SMOOTH SOUP and let the programme run.
25g
butter or coconut oil
120g
red onion (peeled, quartered)
1
clove garlic (peeled)
5g
fresh sage leaves
400g
pre-cooked whole chestnuts
100g
parsnip (peeled, cut into 1-2cm chunks)
40g
dried wild mushrooms
800ml
hot vegetable stock (divided)
1/2 tsp
ground nutmeg
100ml
double cream or full fat coconut milk
1-2 tsp
red wine vinegar
Salt and pepper to season
0.88oz
butter or coconut oil
4.2oz
red onion (peeled, quartered)
1
clove garlic (peeled)
0.18oz
fresh sage leaves
14oz
pre-cooked whole chestnuts
3.5oz
parsnip (peeled, cut into 1-2cm chunks)
1.4oz
dried wild mushrooms
28fl. oz
hot vegetable stock (divided)
1/2 tsp
ground nutmeg
3.5fl. oz
double cream or full fat coconut milk
1-2 tsp
red wine vinegar
Salt and pepper to season
Step 3 of 3
Once cooking is complete add the remaining ingredients, along with reserved stock and blend on LOW for 20 seconds. Serve and enjoy!
