Summer Squash + Turnip Soup


  • 3 Tablespoons high heat cooking oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 medium yellow potatoes, peeled and cubed
  • 1 carrot, peeled and chopped into 1″ pieces
  • 1 bunch of turnips, tops chopped off and halved
  • 2 medium summer squash, chopped into 1″ pieces
  • 5 cups vegetable stock
  • 1 bay leaf
  • ½ teaspoon cayenne pepper
  • 1 sprig fresh thyme
  • ¼ cup fresh parsley
  • 1″ knob fresh ginger, grated
  • salt and pepper to taste
  • 1 can (15oz) garbanzo beans, drained and rinsed
  • green onion, thinly sliced


  1. Heat oil in a large stock pot on medium-high heat.
  2. Sauté onion and garlic in oil until fragrant.  Add remaining vegetables, herbs, and seasonings.  Stir until vegetables are thoroughly coated.
  3. Add vegetable stock and bring to a boil.  Reduce heat to simmer until potatoes, carrots, and turnips are very tender.
  4. Transfer to blender, or use immersion blender, and blend until soup reaches a smooth consistency.
  5. Stir in garbanzo beans.
  6. Serve with garnish of green onions.
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About Devon Dodgson

As a past Pacific Coast Harvest customer, and current Pacific Coast Harvest contributor, Devon shares recipes and wellness content to benefit the families we serve speaking as someone who’s “been there, done that”. Devon teaches music lessons, raises chickens with her husband, and loves cooking for family and friends.