Roasted Turnip and Apple Soup

This recipe, by Kitchen Door‘s Chef Andrew Farrell was featured as part of the Get Your Hands on Local launch at Sobeys Clayton Park in February 2020. The recipe features lots of produce you can find in the winter in Nova Scotia, including turnip, apples, onions and carrots along with local maple syrup and blueberries.

Ingredients – Roasted Turnip & Apple Soup

1 kg Turnip
6 Local apples
2 Onions
6 Cloves of garlic
3 Sticks of celery
2 Carrots
2 litres Water
1/2 tsp Turmeric
1 tbsp Ground coriander
Salt and pepper, to taste
4 tbsp canola oil


  1. Preheat oven to 400 degrees.
  2. Cut turnip, apples, and carrot into large dice, and toss with 2 tbsp canola oil, salt, and pepper.
  3. Roast for 20-25 minutes on a parchment lined tray until nicely browned.
  4. Cut onion and celery into manageable pieces.
  5. Heat canola oil over med-high heat in a soup pot, then add onions, celery, whole garlic cloves, spices and seasoning.
  6. Sauté until ingredients have just started to caramelize, then add water and roasted items from the oven.
  7. Bring to a boil, allow to simmer for 30 minutes, then purée soup with an immersion blender or in a high-speed blender for a silky smooth result.

Ingredients – Blueberry Gastrique

500 ml Van Dyk’s Blueberry Juice
1/2 tsp Xantham gum
50 ml Pomegranate molasses
1 tbsp Microplaned ginger


  1. Combine all in blender, add a splash to the top of soup.

Ingredients – Maple Flax Savoury Granola

100 g Gluten free oats
25 g Ground flaxseed
2 tbsp Canola oil
2 tsp Salt
2 tbsp Maple syrup


  1. Combine all in a bowl and mix throughly.
  2. Preheat oven to 325 degrees.
  3. Place granola mix on a parchment lined tray, and bake for 20-25 minutes, until nicely toasted.
  4. Great on salads and soups!

Local Source Guide: 

Nova Scotia Apples:

Local produce:

Van Dyk’s Wild Blueberry Juice: Van Dyk’s Wild Blueberry Juice is available at Sobeys, Atlantic Superstore, independent retailers or via their online store.

Maple syrup:

Recipe provided by: Chef Andrew Farrell, Kitchen Door

This recipe was featured at the Get Your Hands on Local launch

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