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Easy Esselstyn Diet Recipes with Pictures: Turnip Greens Soup




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Turnip Greens Soup

--Favorite Cardio-Fusion Diet Choices-



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.


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







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




(after 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 cut turnips and chopped stems.

Add pepper.

Let simmer for 10-15 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 (or for freezing let cool down).


Serve right away while hot.


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





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

All vegies chopped and ready to cook the soup.






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


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


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





2.5 lb turnips, a big 1 lb bunch of turnip greens and 5 cups of vegetable broth made 7 servings of 1.5 cups each. Freezes well!


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


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


Back to Dinner








1 lb Turnip Greens

2.5 lb Turnips

2 onion, chopped

3 garlic cloves, minced

5 cups of low-sodium vegetable broth

½ quarter teasp black pepper

Cook Soup

Brown onions, add minced garlic

Add turnips and cut stems. Cook 15 min,

Fold-under cut leaves

Cook for 2-3 min


Makes 7 portions of 1.5 cups


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