| 11 | 140 | 302 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 20 min | 1 h | 32 |
| 24 small | Yellow onion |
| 2 bulb | Garlic |
| 8 medium potato | Sweet potato |
| 16 parsnip(s) | Parsnip |
| 3/4 cup | Ghee |
| 4 tbsp | Himalayan sea salt |
| 4 tsp | Black pepper |
| 2 bunch | Thyme, fresh |
| 12 l | Chicken broth (stock) |
| 800 gm | Chestnuts, roasted |
| 454 gm | Cranberries, dried (to taste as garnish) |
1. Peel and finely chop the onions and garlic. Roughly chop the sweet potato and the parsnips (no need to peel – the skin is where most of the nutrition is).
2. Put the oil into a large saucepan over a medium heat and, once warmed up, add the onions and garlic. Gently cook for about 5 minutes, stirring regularly.
3. Add the sweet potato, parsnips, salt and black pepper. Remove the leaves from the thyme sprigs and sprinkle in (leaving some aside for garnish).
Cook for another 5 minutes. Add the vegetable stock and chestnuts, bring to the boil, then reduce the heat to a gentle simmer for about 15 minutes.
4. Remove from the heat and blend with a stick blender until smooth. Taste and season with more salt and pepper if you think it needs it.
5. Finely slice the dried cranberries and garnish each serving with a sprinkle of these, along with a few of the reserved thyme leaves.
| Fruit | 0.8 |
| Vegetables | 1.5 |
