By Susan Benton, 30aEats.com
I was invited by The United States Potato Board, the nation’s potato marketing organization, to create a fresh, light, natural and healthy recipe to start the New Year off right after indulging over the holidays. Most of us can use a little help, right? The U.S. Potato Board provides inspiration, information, tools and education to potato lovers all over the world. Rich in potassium, vitamin C, and containing zero fat (until loaded with bacon, butter and sour cream), I happen to be a fan of potatoes, the most versatile root vegetable.
This particular recipe is amazing as it is filled with turnip greens that are rich in calcium, vitamin K, and also known to be an excellent source for detoxification. Locally sought-after fresh shrimp are added as a fantastic source of vitamin B12 (brain health), and omega 3 fatty acids that help reduce cardiovascular problems. The red potatoes, one of the 9th wonders of the world, are also one of my favorite potato varieties as you can cook just about anything with them at any time. They are a staple in my low-country boils, crawfish boils, and in holiday recipes like my roasted red potatoes with sea salt and Rosemary. In this soup recipe, the red potatoes are adding an excellent source of fiber, as I mentioned before are a superior source of vitamin C, and have three times the potassium per serving than a banana. Throw in all the extras like the fennel, garlic, onions, tomatoes and herbs to name a few, and you will be thanking that bowl of goodness you are holding for being so tasty and nourishing your body as you savor each bite.
Healthy Shrimp, Red Potato and Turnip Green Soup
Full of flavor, healthy and nutritious, this shrimp, red potato, and turnip green soup will get your New Year off on the right track after derailing over the holidays. Just take a look at the ingredients! Packed with veggies, protein, and potassium rich potatoes, the pep in your step will return after just a few bites.
1 Tbsp. olive oil
1 cup chopped onion
1 bulb fennel, trimmed and chopped
6 cloves garlic, minced
1 bunch turnip greens, washed well, tough stems removed and leaves (chiffonade) finely chopped. Do not throw away the white turnip at the end of the green, as the turnips can be mashed or pureed with potatoes for later use as a delicious side dish.
1 can (28 ounces) San Marzano tomatoes, rinsed, drained and diced
8 red potatoes quartered
1/2 cup dry white wine
2 (32-ounce) containers low sodium vegetable or chicken broth
1 lb. extra-large fresh shrimp, peeled, deveined and tails removed (tails on for optimal presentation)
1 Tbsp. chopped fresh rosemary
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
Flat leaf parsley or cilantro, chopped (optional garnish)
In a large Dutch oven, heat oil over medium heat. Add onion, fennel, and garlic; cook for 5 minutes, stirring occasionally. Add turnip greens and tomatoes and cook until turnip greens are tender, stirring frequently, about 15 minutes. Add wine; cook for 2 minutes, stirring occasionally. Gradually stir in broth and red potatoes. Bring to a boil over medium-high heat; reduce heat and simmer for 25 minutes. Add shrimp, rosemary, salt and pepper; cook 5 to 7 minutes more until shrimp are firm and pink (do not overcook shrimp). Garnish with parsley or cilantro, if desired. Serve with warm cornbread or your favorite crackers.
#Tip: Recipe can be altered by adding 1-2 cans of drained and rinsed cannellini beans for additional fiber.
#Substitute: Kale or your favorite soup worthy leafy green.
#Vegetarian Option: For a creamy, smooth and silky green soup, leave out the shrimp and use vegetable broth, then transfer the soup to a heavy-duty blender. Puree the mixture for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the Dutch oven, and stir in additional vegetable broth until it is the thickness desired. Top with a dollop of yogurt.
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