Potato Turnip Soup with Spring Greens Pesto

A Spring CSA often seems much like a Winter one. There’s a great assortment of greens, turnips, and radishes. Granted the greens and turnips are baby ones instead of the turnip I got that  was as big as my head. Make life easy and turn your CSA into a quick meal by making this Potato Turnip Soup with Spring Greens Pesto.

I was digging in the pantry and fridge to see what I had on hand to make into an easy bowl of soup. And guess what I had? That’s right – turnips and greens! If you don’t have any potatoes go ahead and use all turnips it will work just fine.

I love making pesto, especially with all the greens that come in my CSA box. The pesto in the photos is made with collard greens, but it would work with kale, arugula, and other greens.

You can do the soup without the pesto, but I have to tell you that you’ll be missing out on the best part.

Slow Cooker Potato Turnip Soup

  • 2 cups turnips, peeled and chopped
  • 4 cups potatoes, peeled and chopped
  • 4 cups water
  • 1 tablespoon vegan chick’n bouillon
  • 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground
  • salt and pepper to taste
  • 1 to 2 cups unsweetened non-dairy milk, optional

Add everything except salt, pepper, and almond milk to your slow cooker. Cook on low 6 to 8 hours.

Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt and pepper to taste. Serve with a swirl of Spring Greens Pesto on top.

Spring Greens Pesto
gluten-free, soy-free

  • 1/2 cup water
  • 1/2 cup orange juice
  • 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped
  • ¼ to ½ cup nutritional yeast
  • 1/2 cup chopped pecans
  • 1 to 2 tablespoons olive oil or extra orange juice
  • 1 teaspoon balsamic vinegar (or plain lemon juice)
  • ½ teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke)

After you prep the greens add the water and orange juice to a sauté pan on medium heat. Add greens and cook until greens are tender, but still bright green (about 10 minutes). You can add extra water in cooking if it gets too dry.

Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or orange juice if the mixture is too thick.

Makes 1 to 2 cups pesto

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Comments

  1. Can’t wait to try this!! One question, though: the vegan chick’n bouillon, is it a liquid or a dry/concentrate form? I’ve never heard of or seen this before. Thanks!

  2. I was looking for a way to use up some beautiful turnips I got from the Farmer’s Market yesterday and came across this recipe.. it looks perfect! I especially love how you utilized the greens as well. I look forward to checking out other recipes on your blog as well. Thanks!

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