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Apple and Turnip Soup

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more on eating and cooking locally at Kristin’s blog, The Intentional Minimalist.


  • Farm fresh local onion
  • Farm fresh local turnips
  • Farm fresh local apples
  • Canola oil
  • Local verjus
  • Local apple cider
  • Farm fresh local marjoram leaves
  • Farm fresh local chives
  • Nutmeg
  • Homemade spring onion infused olive oil (recipe link)


Slice one large onion and saute in two tablespoons of canola oil and one quarter cup of verjus in a covered metal stockpot until translucent.

Wash and chop four apples and two turnips leaving skins on. Add the apples and turnips to the stockpot with another one quarter cup of verjus.  Stir and cook ten minutes. Add two cups apple cider, two cups water, one quarter teaspoon nutmeg and one quarter teaspoon sea salt. Stir and cook for twenty minutes.

Remove one tablespoon marjoram leave from stems and remove marjoram buds from leaves. Add marjoram leaves to soup at the fifteen minute mark and continue cooking.

Remove soup from heat. Snip two tablespoons chives. Blend soup with hand blender directly in the stockpot; adjust seasonings to taste. Serve soup with a drizzle of spring onion infused olive oil, a teaspoon of snipped chives, a few marjoram buds and sea salt.