PARTNER POST: Reinvent potato recipes to be fresher and lighter in the new year. Make it your resolution to try these dishes as nutritious packed lunch ideas.
A hearty shrimp soup is loaded with warm nutrients from red potatoes and turnip greens. Delicious and rejuvenating all in one bowl.
By Susan Benton
After indulging over the holidays, most of us can use a natural and fresh recipe. The US 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.
Along the Gulf Coast we have had a very mild winter, but this week the temperatures have dropped, and tonight it will be below freezing! Of course, by the end of the week it will be in the 70’s again, however, I am always in the mood for soup, cold or warm weather.
This particular recipe is filled with turnip greens that are rich in calcium, vitamin K, and also known to be an excellent source for detoxification. Locally sourced Gulf 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. 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.
Here’s another fun way to feature red potatoes.
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Shrimp and Red Potato Soup
- Total Time: 62 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore
Description
Hearty shrimp soup brimming with red potatoes and turnip greens. A delicious, nutritious bowl of comfort.
Ingredients
- 1 Tbsp olive oil
- 1 cups (237 ml) chopped onion
- 1 bulb fennel (trimmed and chopped)
- 6 cloves minced garlic
- 1 bunch turnip greens (washed well, tough stems removed and leaves (chiffonade) finely chopped)
- 1 can (794 g) San Marzano tomatoes, rinsed, drained and diced
- 8 quartered red potatoes
- 0.5 cups (118 ml) dry white wine
- 2 containers (1792 g) low sodium vegetable or chicken broth
- 1 lbs (454 g) extra-large fresh shrimp (peeled, deveined and tails removed)
- 1 Tbsp chopped fresh rosemary
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.25 tsp cayenne pepper
- Flat leaf parsley or cilantro (chopped (optional garnish))
Instructions
- Heat oil in a large Dutch oven over medium heat.
- Add onion, fennel, and garlic; cook for 5 minutes, stirring occasionally.
- Add turnip greens and tomatoes; 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 for 5 to 7 minutes, or until shrimp are firm and pink.
- Garnish with parsley or cilantro, if desired.
- Serve with warm cornbread or your favorite crackers.
Notes
- For a richer flavor, sauté the shrimp briefly in butter before adding to the soup during the last few minutes of cooking.
- If you don’t have white wine, you can substitute an equal amount of chicken broth or water.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
Can I substitute turnip greens with another leafy green?
Yes, you can substitute turnip greens with kale or Swiss chard, which will provide a similar texture and nutritional benefits.
What type of shrimp should I use for the soup?
Use medium to large shrimp, preferably raw and peeled, as they will cook quickly and add a fresh flavor to the soup.
How do I ensure the red potatoes cook evenly in the soup?
Cut the red potatoes into uniform small cubes to help them cook evenly, and add them to the pot early in the cooking process.
