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Gosh I really love autumn! I am back this time with a Autumn Apple and Turnip Soup. This Autumn Apple and Turnip Soup is a rich and hearty yet refreshing soup that is so easy to make that it would be criminal to not even try – at least on a nice, chilly fall day. This Autumn Apple and Turnip Soup is made with seasonal, local produce I got from my first ever Milkrun box, some pictured below:
I only used the leaves of the leek and saved the stem for another recipe. Because leaf stems are fibrous, I like to chop them up and cook them down as much as I can.
The apples I received in the box were Crimson Crisp apples from Kiyokawa Family Orchards.
It was lucky coincidence that they were a crisp apples as I prefer to use them in general for cooking as they tend to retain their shape more. Here they are with the rest of the prepped ingredients.
To make this Autumn Apple and Turnip Soup, we simply turn on the sauté function and add our olive oil. Then we cook the leeks, garlic, carrots and turnips for 10 minutes. It might seem long but it has to do with how much water is released by the turnips. After cooking for 10 minutes, we add some red wine vinegar to counter the relative spiciness of the turnips. We add a teaspoon of salt. And as usual, we salt to taste.
We continue cooking the leeks and garlic until they are a light amber color. This takes about 3-4 minutes.
For flavor, we use pumpkin spice seasoning that has cardamom in it. To put it bluntly, I used my own pumpkin spice mix that uses Saigon cinnamon instead of cinnamon and also has a strong ginger and cardamom flavor profile as well. For richness, we use vegan bouillon powder. Per usual, we continue to salt to taste throughout the whole cooking process and even when it’s done cooking because of all the barley and water in the dish. This is a requirement. This soup shouldn’t be bland.
So along with our flavorings, we add our barley, soy curls, apples, chickpeas and 8 cups of water (make sure it’s below the pot’s max line). We mix everything thoroughly and pressure cook it for 4 minutes. Yes, pressure does have to build up and for me it took about 20 minutes.
When the Autumn Apple and Turnip Soup is done, we carefully do a manual release and serve.
There’s nothing extra that this dish “needs”. I generally like to put hot sauce or hot chili oil on everything but it didn’t actually go this time – surprisingly! I honestly think it’s perfect as it is so long as it’s salted properly and topped with an extra drizzle of good olive oil.
Hope you enjoy this Autumn Apple and Turnip Soup! If you try it, let me know what you think!
PrintAutumn Apple and Turnip Soup
Pacific Northwest-inspired autumn barley apple and turnip soup made with chickpeas and soy curls with warm spices. This is made in an instant pot.
Ingredients
- ¼ cup olive oil
- Three cloves of garlic, roughly chopped
- Leaves of one leek, roughly chopped.
- 3 medium carrots, peeled and roughly chopped – about 220 grams or 1.5 cups
- 2 turnips – about 319 grams
- 2 teaspoons red wine vinegar
- 2 crisp apples, unpeeled and roughly chopped into ¾–1” pieces
- 1.5 teaspoons pumpkin spice mix
- 2 cups of soy curls, long pieces split into smaller pieces
- 1 can of chickpeas, drained and rinsed (set aside the aquafaba if you’d like!)
- ¾ cup barley
- 6 tbsp vegan bouillon powder
- 8 cups of water
- optional: parsley for serving
Instructions
- Turn on sauté mode on Instant Pot and add the olive oil. When hot, add the leeks, carrots, garlic and turnips. Sprinkle the red wine vinegar all over and mix thoroughly. Cook down for 10 minutes. This is necessary to brown the leeks a little.
- Continue cooking to brown to an amber color for 3-4 minutes.
- Add everything else: crisp apples, pumpkin spice mix, soy curls, chickpeas, barley, bouillon powder and 8 cups of water.
- Cover Instant Pot with lid and set the seal to manual release. Change mode on Instant Pot to pressure cook. Cook for 4 minutes. It might take some time to build pressure.
- When soup is done cooking do a manual release.
- Serve hot. Add a drizzle of good olive oil on top of each bowl. Enjoy.
Notes
- Since this is a soup with loads of barley and water, make sure to salt appropriately. This should not be a bland dish by any means especially with all the spice we add.
