Shrimp & Turnip Greens Brain Nourishment Soup

on Sep 19 2025

 

Shrimp & Turnip Greens Brain Nourishment Soup

The flavors of the South meet the comfort of fall in this hearty soup, bringing you brain-warming nourishment with every spoonful.  It’s easy to make your own, toss in your favorite greens or add extras like kale, tomatoes, and fresh herbs.  The result is a bowl of goodness that not only satisfies your taste buds but also fuels and protects your brain, leaving you grateful for the delicious, nourishing flavors of the season. 

This is a brain-healthy bowl you’ll savor all season long.  Shrimp provides omega-3s and vitamin B12, key nutrients that support clear communication between brain cells.  Red potatoes, thanks to their red skin, deliver anthocyanins, powerful antioxidants that protect brain cells from damage.  Turnip greens bring flavonoids like kaempferol and quercetin, which support healthy blood flow to the brain and reduce inflammation.  Together, these ingredients make every spoonful both delicious and supportive of long-term brain health. 

Shrimp & Turnip Greens Brain Nourishment Soup

Susan Benton

Cuisine

Mediterranean Diet, MIND Diet, Southern Cuisine

Category

Lunch, Dinner

Shrimp & Turnip Greens Brain Nourishment Soup

Ingredients

  • 1 tbsp. 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 
  • 1/2 cup dry white wine or vegetable broth 
  • 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 tbsp. chopped fresh rosemary 
  • 1 tsp. kosher salt 
  • 1/2 tsp. ground black pepper 
  • 1/4 tsp. cayenne pepper 
  • Flat leaf parsley or cilantro, chopped (optional garnish) 

Directions

  1. In a large Dutch oven, heat oil over medium heat. Add onion, fennel, and garlic; cook for 5 minutes, stirring occasionally.
  2. Add turnip greens and tomatoes and cook until turnip greens are tender, stirring frequently, about 15 minutes.
  3. Add wine or vegetable broth; cook for 2 minutes, stirring occasionally.
  4. Gradually stir in broth and red potatoes.
  5. Bring to a boil over medium-high heat; reduce heat and simmer for 25 minutes.
  6. Add shrimp, rosemary, salt and pepper; cook 5 to 7 minutes more until shrimp are firm and pink (do not overcook shrimp).
  7. Garnish with parsley or cilantro, if desired. Serve with a slice of whole grain bread or your favorite brain healthy crackers.
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