For The Love of Your Heart

Easy Esselstyn Diet Recipes with Pictures: Yellow Turnip Vegetable Soup




Lunch, Soups & Quick Meals

Veggie Medi |

Fusion Dinners

Desserts, Snacks & Others

Social Survival Guide

Finding Products

Regional Restaurants




Yellow Turnip Vegetable Soup

--Favorite Cardio-Fusion Diet Choices--

Posted by:

Description: Description: Description: Description: defaultimage

Daily Dinner Pictures for a Month


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.


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.

Description: Description: Description: Description: Blank-Gray-1-5x6.jpg









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



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)


Start the soup

In a  big soup pot or casserole


3 cups of vegetable broth and

2 cups of water


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


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.



with crisp bread

Garnish with chopped parsley


Leftovers freeze extremely well. It also holds well in the fridge for one week.



Choopping yellow turnip

Description: Description: Description: Description: Workplace-1-6x4


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






Description: Description: Description: Description: defaultimage



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




Description: Description: Description: Description: defaultimage



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.



At the end he cabage just fit.




Divided into 16 portions of 1 ½ cups each.



Back to Dinner









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.

Comments: Write to and we will add your contribution here.