Spring Garden Soup

Spring Garden Soup
Spring Garden Soup

Another great soup recipe from The Victory Garden Cookbook by Marian Morash.  It serves 4-6.  Use 2 leeks (white and light green parts only) in lieu of scallions.  For herbs, parsley, thyme, or tarragon is recommended.

5-6 radishes
1 lb baby turnips
2 Tablespoons butter
4-6 scallions (or 2 leeks)
1 quart vegetable broth
1 cup shelled peas
Salt and freshly ground pepper
Fresh herbs (optional)


  1. Wash and slice radishes paper thin and blanch in boiling water for 10 seconds; set aside. Peel and dice turnips. Melt butter in a 6-quart saucepan and slowly turn the turnips in the butter to wilt them slightly without browning.
  2. Chop scallions and cook with the turnips for 2 -3 minutes.
  3. Bring vegetable broth to simmer and add to turnips and scallions, simmering until turnips are barely tender, 5-6 minutes.
  4. Drop peas in and cook for 1-2 minutes. Stir in blanched radish slices; season with salt and pepper and fresh herbs, if desired.

Note: If you’ve saved your turnip greens, you can wash them, dry, and slice diagonally into thin strips; add to turnips with broth.

You may also like...