Easy Esselstyn Diet Recipes with Pictures Turnip Green Soup

Easily and quickly prepared this recipe affords not to overlook the turnips and their greens. I added also the chopped stems so that this soup had an additional crunchiness. Next day, the turnip flavor enhanced adding a light refreshing bitterness.

Served

Turnip greens are so easily prepared by stewing in veggie broth over some braised onions and garlic. Adding some turnips makes this soup to a light but satisfying meal. The mild turnip flavor is presented without any-sweetness making this a really enjoyable experience for vegetable lovers.

Getting Started with Cooking

Dinner

Get in Advance:

1 bunch of turnip greens, washed, stems removed and cut into ½-1 inch ribbons, stems preserved and chopped

2 small onion, chopped

2-3 cloves of garlic, minced

1 cup of vegetable broth

2 medium sized turnips (~1 lb), peeled to white core and chopped

½ of a quarter-teaspoon black pepper

3 cups of low-salt vegetable broth. Add more for adjusting to desired consistency

Have On Hand:

Wasa crisp bread

Ingredients

Recipe

(after localfoods.about.com and adjusted to fat-free low-salt diet):

For 2 (generous)-to 4 (2cups) Portions. Prep time: 35 min.

Prepare the greens and extras

Cut the onions in half lengthwise and chop finely

Slice the garlic cloves horizontally then lengthwise and finally chop finely.

Wash the leaves and discard wilted and discolored leaves. Separate the stems, then bundle the leaves and cut them into ½-1 inch ribbons

Cut the stems into ¼ inch pieces

Peel the turnips removing the though layer below the thin skin, slice and then cut crosswise in small ¼ inch pieces

Cook the soup

In a large heavy skillet or soup pot

Braise the onion on high heat without oil until soft and lightly browned.

Add the minced garlic and stir for less than 1 min until fragrant. Let cool down.

Deglaze with 1 cup of vegetable broth

Heat up again, add chopped turnips and stems.

Add pepper.

Let simmer for 8-10 min with closed lid.

Add remainder of the vegetable broth and fold under the leaves and cook for approximately 1-2 min with closed lid until greens start to wilt.

Serve right away while hot.

Workplace

Ready to go

Chopping onions

Mincing the galic cloves

De-stemming the turnip greens

Chopping the stems

Cutting the greens into ribbons

Chopping the peeled turnips

Everything prepared for starting the soup

Braizing the onions without oil

Deglazed with vegetable broth

Added chopped turnips

Added chopped stems.

Quickly folded unter the greens before stewing

Prepared

Klaus

The right soup for a hot summer day, light, refreshing and low in calories.

All vegies chopped and ready to cook the soup.

Prepared

Klaus

Cooking in advance and freezing 2-cup portions is a great way of planning ahead. Containers are BPA-free and microwave safe.

Prepared

Use all stems since they add to the soup substance and an enjoyable crunchyness.

Portioned

I use Rubbermaid’s ‘Easy Find Lids’ food containers. The ladle measure is ½ cup making the portioning easier.

Klaus

2.5 lb turnips, a big 1 lb bunch of turnip greens and 4 cups of vegetable broth made 7 servings of 2 cups each. Freezes well!

Prepared

This time I just went for volume since this freezing method works so good and easy.

Portioned

This soup is my “Calories Saver” when I want to slim down a bit.

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