Anybody else feeling like the world is spinning a little fast right now? I just got notified of a Facebook memory the other day of sharing a drink with my brother and sister-in-law at Pearson airport last Thanksgiving weekend. They were dropping me off and trying to calm my nerves with a little imbibing before I embarked on a trip to an organic farm in France. To be perfectly honest, it didn’t really help and I cried on the plane a bit because I was freaked about traveling solo. :/
Anyway, I saw the picture and was completely caught off guard; how was that already a year ago? Where does the freaking time go.
I feel like things have been moving especially fast since I’ve been back in school. I am absolutely loving my Public Relations program, from my instructors to my new pals to the course work (yes, seriously). It’s so refreshing to have a little less doubt in my mind and know that I’m moving in the right direction, even if I don’t know exactly which sector I want to work in. I don’t dread any of the assignments we have to do, and honestly the hours in class pass so quickly that I only just realized how much ground we have covered already. If you are curious about what I’m doing in school I post more school relevant stuff on Twitter than any other social platform, but also have another blog since we have to do writing assignments, which you can visit here.
The other reason I’ve become suddenly aware of the passage of time is the changes in our CSA bundles. We went from tomatoes, peppers, mammoth zucchini and melons to squash, pumpkins, and turnips. We’re actually still in this kind of perfect sweet spot where we are getting a combination of these things, and that makes my little veg-loving heart go pitter patter. I’m usually at a loss for what to do with turnips beside roast them, since their pungent cabbage-like aromas can be quite staggering when you first cut into one. With the cooler nighttime temps I’ve started easing back into #soupseason, and apples seemed like the perfect sweet complement to mellow out the bold turnip flavour.
This soup comes together really quickly for a speedy weeknight dinner, and is rounded out with a splash of non-dairy cream on top and a generous sprinkle of dukkah, a nut-seed-spice blend popular in Egyptian cooking. I love having it on hand to shower roasted vegetables or a batch of hummus and it’s actually really easy to make, but to tell you the truth Luke’s aunt gave us this particular batch (thanks Ginny!). It adds some nice texture here and the warming spices are a perfect match for this soup. And it case it wasn’t obvious, you should probably have some fresh bread on hand to swipe the bowl clean 😉
apple turnip soup (vegan, vegetarian, gluten free)
1 small onion (160 g), finely diced
2 small cloves garlic (10 g), minced
1/4 teaspoon chili flakes
1 teaspoon nigella seeds
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
salt and pepper
1 1/2 teaspoons brown sugar
2 apples (310 g), peeled and diced
3 turnips (575 g), peeled and diced
4 cups vegetable broth (or a combination of broth and water)
(optional): non dairy cream, dukkah
not optional: BREAD
Heat a medium pot or dutch oven over medium low heat with a generous glug of olive oil (a few tablespoons). Add the onion and cook for about 10 minutes or until slightly softened, stirring occasionally. Add the garlic and cook for another two to three minutes. Crush the fennel and coriander with a mortar and pestle, then add all of the spices and sugar to the pot, along with a few grinds of pepper and 1/2 teaspoon salt. Cook for a few minutes until the spices are really fragrant.
Add the apple and turnip to the pot, stirring to coat in the onion/spice mixture. Add the broth/water, bring to a boil then immediately reduce to a simmer and cook for 15-20 minutes until the veg has softened. Blend with an immersion blender or add to a high speed blender in batches until smooth. Taste for salt (how much you need will depend on how salty your broth is), then serve it up with some non dairy cream, dukkah, and bread (duh).