Summer is upon us, it brings along with it the bounty of our favorite seasonal vegetables, including summer squash! At Coastal Roots Farm we grow an array of summer squash varieties, such as Mexican Globe Squash and Zucchinis, all perfect for crafting delicious summer soups.
Visit our pay-what-you-can Farm stand, open Thursdays from 12-3 and Sundays from 10-3, to find many of the ingredients you’ll need. Our produce is certified organic, grown with meticulous care for both people and the environment. Rooted in sustainable practices and generations-old Jewish agricultural traditions, our farm ensures equitable access to local, fresh, seasonal, organic, and sustainably grown food for all members of the community.
Indulge in the robust flavors of summer squash, enhanced with aromatic herbs and greens in this nutrient-rich soup. With its irresistible taste and wholesome ingredients, this soup is sure to have your loved ones returning for more.
Ingredients:
- ¼ cup olive oil
- 2 cups roughly chopped summer squash
- 2 cups roughly chopped hakurei turnips
- 6 cups vegetable stock
- 1 white or yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- Salt & pepper
- 1 bunch hearty greens (kale, chard, spinach, etc), washed and roughly chopped
- 1 bunch garlic chives, washed and roughly chopped
- 1 tbsp fresh oregano
- ¼ cup fresh basil, washed
- Juice of half a lemon
Instructions:
- Put a large pot over medium high heat, and add olive oil. Once simmering, add onion and stir (onions should sizzle lightly once in the pot).
- Once the onion is translucent and fragrant (3-5 minutes), add zucchini, turnip, garlic, and a generous pinch of salt and pepper to the pot. Stir so the oil is coating everything evenly, and then stir every minute or so for the next 5 minutes. Veggies should start to brown and stick to the pan slightly.
- Once veggies are all soft and slightly browned, add in the stock, and turn the heat to high. Once the stock has reached a rolling boil, cover the pot with a lid and turn the heat to low to simmer for 5-10 minutes.
- While the soup simmers, in a separate pot, bring 4 cups of water to boil. Additionally, prepare a large bowl with water and ice and set aside. Add a generous pinch of salt, and the roughly chopped greens and herbs to the pot of boiling water, and stir to submerge. Let blanch until wilted and then remove with tongs and place directly into the ice bath to stop cooking.
- Once all greens are blanched, use tongs to take them out of the cold water and add them to the soup pot. Turn the heat off and add one more pinch of salt as well as the juice of half a lemon. Using an immersion or stand-up blender, blend the soup until smooth.
- Top with any herbs, lemon, or a drizzle of olive oil and serve hot.
