Meiomi Pinot Noir with Winter Vegetable Soup

Meiomi Pinot Noir with Winter Vegetable Soup

Serves 6


  • 1 large carrot
  • 1 large parsnip
  • 1 large yellow potato
  • 1 large sweet potato
  • 2 Tbsp. olive oil
  • 2 tsp. salt
  • 2 tsp. ground black pepper
  • 1 tsp. cumin
  • 1 medium red onion
  • 1 celery stick
  • 3 garlic cloves
  • 3 Tbsp. butter
  • 4 cups vegetable stock
  • 1 tsp. turmeric
  • 1 tsp. sweet paprika
  • Fresh parsley


  1. Preheat oven to 425°F. Scrub, peel, and chop the carrot, parsnip, and potatoes. Toss in a bowl with 2 Tbsp. of olive oil, 1 tsp. of salt, and 1 tsp. of pepper. Arrange coated vegetables on a baking sheet lined with parchment paper or foil. Season with cumin. Roast the vegetables until tender, turning every 10-15 minutes. Remove from oven.
  1. Chop the onion, garlic, and celery, and place to the side. Heat 3 Tbsp. of butter in a large pot over medium heat. Stir in the onion, garlic, and celery, cooking until softened. Pour in the vegetable stock and bring to a simmer uncovered. Add turmeric, sweet paprika, and remaining teaspoons of salt and pepper to the stock. Stir in the roasted vegetables, cover, and simmer for 5 minutes.
  1. Remove the pot from the heat. Partially mash up the vegetables with a large fork or wooden spoon until the soup has a thick texture. Season with fresh parsley and add more salt and pepper to taste. Serve with Meiomi Pinot Noir and enjoy!