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 The Intentional Minimalist.


1 large onion 2 tablespoons canola oil 1/2 cup verjus 4 apples 2 turnips 2 cups apple cider 2 cups water 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 tablespoon marjoram leaves 2 tablespoons + 1 teaspoon chives Homemade spring onion infused olive oil (recipe)


Slice onion and saute in canola oil with 1/4 cup verjus in a covered metal stockpot until translucent. Wash and chop apples and turnips leaving skins on. Add the apples and turnips to the stockpot with another 1/4 cup of verjus. Stir and cook 10 minutes. Add apple cider, water, nutmeg sea salt. Stir and cook for 20 minutes. Remove marjoram leafs from stems and remove marjoram buds from leaves. Add marjoram leafs to the soup at the 15-minute mark and continue cooking. Remove soup from heat. Snip 2 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.

Photo(s) by Kristin Celeste Shroeger