For
The Love of Your Heart
Easy Esselstyn Diet Recipes
with Pictures: Yellow
Turnip Vegetable Soup
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Dinner: 005 |
Yellow Turnip Vegetable Soup The Best I ever Ate |
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Posted by:
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Dinner
I grow up
with this soup during hard economic time. It tastes great and is very filling
and makes 4-5 huge portions, freezing well. Tastes better with every day kept
in the fridge. Since the recipe calls for only ½ of a turnip and green
cabbage, a second round of this soup may be available a few weeks later. |
Served
This soup is a simple country side soup originally served during the winter because all vegetables are easily storable for month for human as well as farm animal consumption. However, this soup is very light and tasty yet filling. For busy times it is a great hold over and for weight control it is a simple way of cutting caloric intake. |
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Get in Advance: 3 cups low-salt vegetable broth 2 cups water ½ cup dry lentils 1/3 cup barley 2-3 Bay leaves ½ medium yellow turnip (rutabaga), de-waxed, peeled and chopped ½ large yam, peeled and chopped 2 carrots, peeled and sliced 2 med yellow onions, chopped ½ small head of cabbage, de-stemmed and chopped 3 stalks of celery, chopped 3 cloves of garlic, minced ½ teaspoon black pepper 1 tablespoon ground cumin 1 12 oz diced tomatoes 2 tablespoons wine vinegar |
Ingredients
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Have On Hand: Hearty crisp bread Optional chopped parsley for garnish (Adapted from and expanded to low-salt low-fat Plant Diet from vegweb,com recipe #15403): For 5 (generous)-to 8 Portions. Prep time 90 min. Prepare hard vegetables Chop into small pieces (1/4 in) ½ medium yellow turnip, if necessary cut waxy skin off with knife ½ large yam (peeled) 2 carrots (washed but not peeled) 2 med onions Start the soup In a big soup pot or casserole Add 3 cups of vegetable broth and 2 cups of water Add ½ cup of dry lentils 1/3 cup of barley 2-3 Bay Leaves Cook covered for 15 min. Add chopped hard vegetables Cook covered for 15 min. Prepare soft vegetables and add Meanwhile Chop ½ green cabbage Chop 3 stalks of celery 3 chopped garlic cloves Add to soup Let boil for an additional 10 min Add Flavoring Ingredients ½ teaspoon ground black pepper 1 tablespoon ground cumin 2 tablespoon white wine vinegar 12oz can of diced tomato with juice Let simmer for 20 min. Serve with crisp bread Garnish with chopped parsley Leftovers freeze extremely well. It also holds well in the fridge for one week. |
Workplace
Choopping yellow turnip
Chopping on half of a yam
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Chopping the carrots
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Chopping the onions
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Chopped Hard Vegetables
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Cooking the staples
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Added onions
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Added turnip and yam
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Removing cabbage stem
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Chopping the cabbage
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Chopping the celery stalks
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Chopped Soft Vegetables
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Added
soft vegetables
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Added spices
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Added tomatoes
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Prepared
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Klaus Most structured soy protein products available have high salt
content. Luckily, sodium is easily solubilized in boiling water and removed
within 15 min through frequent diluting water changes. What’s left is a great
beef-structured protein of pleasant beef taste. |
The classic turnip soup dinner traditionally may be enriched (on Sundays) with some meat, like beef bones. Here I added de-salted ‘beef’ strips. |
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Soy protein having 550mg sodium per serving!
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De-salted stepwise with boiling for 15 min
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Braised ‘beef’ strips
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Enriched turnip soup
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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