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Autumn Apple and Turnip Soup

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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

Scale
  • 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 3/4–1” 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

  1. 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.
  2. Continue cooking to brown to an amber color for 3-4 minutes.
  3. Add everything else: crisp apples, pumpkin spice mix, soy curls, chickpeas, barley, bouillon powder and 8 cups of water.
  4. 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. 
  5. When soup is done cooking do a manual release. 
  6. Serve hot. Add a drizzle of good olive oil on top of each bowl. Enjoy.

 

Notes

  1. 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.

Find it online: https://bakeroise.com/northwest-apple-turnip-soup/