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🍽️ Hearty Maroni Vegetable Pan with Oven Roasting

1908 kcal · 30 min · 4 servings

Ingredients

• 2 celery stalks
• 1 onion
• 2 garlic cloves
• 4 carrots
• 2 parsley roots
• 2 tbsp vegetable oil
• 400 g butternut squash
• 1 tbsp tomato paste
• 150 ml red wine
• 50 ml port wine
• 250 ml vegetable broth
• 12 plums
• 100 dried fruits (cherries and cranberries)
• 150 g chestnuts (pre-cooked)
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 160 degrees Celsius fan-forced.
2. 2. Peel the celery, onion, garlic, carrots, and parsley roots.
3. 3. Dice the celery, carrots, and parsley roots into small cubes.
4. 4. Finely chop the onion and garlic.
5. 5. Heat oil in a pot and sauté the chopped vegetables for 1 to 2 minutes until they turn pale.
6. 6. Cut the pumpkin flesh into coarse pieces and add them to the vegetables in the pot.
7. 7. Stir the tomato paste into the vegetables and pumpkin pieces.
8. 8. Deglaze the mixture with red wine, port wine, and broth.
9. 9. Wash the plums, remove the pits, and halve them.
10. 10. Roughly chop the dried fruits.
11. 11. Add the halved plums, the chopped dried fruits, and the maroni (chestnuts) to the vegetables.
12. 12. Season the soup with salt and pepper.
13. 13. Cover the pot and place it in the oven for approx. 1 hour.
14. 14. Take the soup out of the oven and taste it one last time.
15. 15. Sprinkle the finished soup with fresh parsley.
16. 16. Serve the soup with dumplings and mashed potatoes as desired.

Nutrition per serving

• kcal: 1908
• Protein: 19 g · Fett/Fat: 9 g · Carbs: 416 g