Puréed Root Vegetable Soup with Beet & Dill
Warm up your palate with soup as the starting course, paired with our newly-released 2021 Brut Rosé. This easy-to-make dish comes together with tender root vegetables which are pureed into a savory, thick, and velvety soup, and then simmered in a coconut cream-flavored broth. The crisp, vibrant aromas of stone fruit and butterscotch in the sparkling Brut Rosé perfectly complement the creamy richness of this soup to make the perfect start to your holiday meal.
Roast vegetable mixture and beets in the oven at 400 degrees until tender. Meanwhile, heat stock and seasonings over medium heat. Add one can of coconut cream to an additional pan and heat until slightly warm. Cool roasted vegetable mixture and stock to room temperature. Once cooled, purée in a blender or using an immersion blender, until the soup is a creamy consistency. Slowly add in warm coconut cream and blend one last time.
Blend the cashew “goat cheese” ingredients, and set aside. Then, purée roasted beets and set aside. Once the soup is ready to serve, swirl the cashew cheese goat cheese mixture and then the beet purée and finish with a dusting of fresh dill.
Ingredients
Directions
Roast vegetable mixture and beets in the oven at 400 degrees until tender. Meanwhile, heat stock and seasonings over medium heat. Add one can of coconut cream to an additional pan and heat until slightly warm. Cool roasted vegetable mixture and stock to room temperature. Once cooled, purée in a blender or using an immersion blender, until the soup is a creamy consistency. Slowly add in warm coconut cream and blend one last time.
Blend the cashew “goat cheese” ingredients, and set aside. Then, purée roasted beets and set aside. Once the soup is ready to serve, swirl the cashew cheese goat cheese mixture and then the beet purée and finish with a dusting of fresh dill.