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Easy Esselstyn Diet Recipes with Pictures: Yellow Turnip Vegetable Soup

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Dinner: 005	Yellow Turnip Vegetable Soup --Favorite Cardio-Fusion Diet Choices--
Posted by: Klaus Stories of Members The Books Getting Started with Cooking Daily Dinner Pictures for a Month	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.
Dinners	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
	Have On Hand: Hearty crisp bread Optional chopped parsley for garnish Recipe (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) 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 Chop 2 med onions 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
	Chopping the carrots	Chopping the onions
	Chopped Hard Vegetables	Cooking the staples
	Added onions	Added turnip and yam
	Removing cabbage stem	Chopping the cabbage
	Chopping the celery stalks	Chopped Soft Vegetables
	Added soft vegetables	Added spices
	Added tomatoes	Prepared
EXTRA 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.
	Soy protein having 550mg sodium per serving!	De-salted stepwise with boiling for 15 min
	Braised ‘beef’ strips	Enriched turnip soup
EXTRA Klaus This is a great vegetable soup but in order to cook all the turnip and cabbage it had to be prepared in two sessions. What a time and effort savings that both just fit in my largest soup pot. However, I had to clean out my freezer first to make space for the 16 portions.	I prepared this classic turnip soup always in two batches each resulting in 7-8 servings. But this time I tried to do it all at once in my biggest Soup pot.
	Workspace	At the end he cabage just fit.
	Done!	Divided into 16 portions of 1 ½ cups each.
Back to Dinner Quick Reference	Ingredients Chop hard vegetables first! 2 cups of water, + 3 cups of reduced-salt vegie broth ½ cup of dry lentils 1/3 cup of barley 2-3 Bay Leaves Cooked covered for 15 min 2 medium onion, chopped 3 carrots, chopped ½ turnip (2 lb) chopped ½ large yam (1 lb) chopped Added and cooked for 15 min ½ Green cabbage (1 ½ lb) 3 stalks celery 3 garlic cloves, diced Added and cooked for 10 min ½ teaspoon black pepper 1 tablespoon cumin 2 tablespoons white wine vinegar 12 oz can diced fire-roasted tomato w juice Added and cooked for 20 min	This expanded recipe (see to the left) provides 7 to 8 portions of 1 ½ cups each. The remaining ½ of the ingredients are cooked after freezing the first batch.
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