This shrimp soup is loaded with warm nutrients from red potatoes and turnip greens. Delicious and rejuvenating all in one bowl.
1 Tablespoon 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
½ 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 Tablespoon chopped fresh rosemary
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon 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.
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.
Nutrition data does not include cornbread or crackers.
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