Soup Recipes

Being the curious creature I am, I wanted to see if there was a fruit or vegetable that could help with lowering my heart rate as well as decreasing my GERD. After hours of researching on-line, I discovered there was such a vegetable and it is the turnip.

Funny thing is, all my life I have never cooked a turnip, but from time-to-time have enjoyed turnips at restaurants. It turns out the turnip is packed with vitamins such as potassium, calcium, vitamin A, B, and C and it is very useful in helping someone with rapid pulse and digestive problems. Turnip juices are also good for the elimination of uric acid from the body which is good for the over weight person. It is also believed to help in the prevention of cancer. Here’s some great soup recipes for a hearty heart:

Lentil Soup
1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium yellow onion, small dice
3 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red), rinsed
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon red wine vinegar or sherry vinegar
2 ounces spinach leaves (about 1/2 a bunch)
Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.

Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
Taste and season with more salt or pepper as needed, then stir in the vinegar.

Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.

Turnip Puree Soup
1 Large Peeled Turnip
5 Carrots
4 Celery Stalks
1 Thick Slice of Yellow Onion
1/2 Pound Fresh Brussels Sprouts
6 Stems of Fresh Italian Parsley
Pinch of Salt, Pepper, Cumin, and Garlic Powder to taste
Rinse and clean all vegetables
Juice all vegetables as well as parsley
Pour juice in a sauce pan. Add seasonings and gently heat for five minutes.
Garnish with fresh parsley or sprig of fennel greens.

Butternut Squash Soup
1 large onion, chopped
4 garlic cloves, chopped
1 large leek, white and light green parts chopped
1 large butternut squash – seeded, peeled and cubed (about 1 inch)
1 qt (32 oz) vegetable broth
2 Tbsp. Olive Oil
1 teaspoon fresh thyme, minced
1 teaspoon cumin
Sea salt and black pepper to taste

Heat olive oil in stockpot over medium. Add onions, leeks and garlic and cook until soft, about 10 minutes.

Add squash and seasonings, stir together and cook for 2 minutes.

Add vegetable broth and bring to a boil. Cover and cook over low-medium heat for 20 minutes.
Blend soup using immersion blender or traditional blender and season with sea salt and black pepper.


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