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

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

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 or vegetable broth; 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 a slice of whole grain bread or your favorite brain healthy crackers.

Recipe Note

Recipe can be altered by adding 1-2 cans of drained and rinsed cannellini beans foradditional fiber.

Substitute: Kale or your favorite soup worthy leafy green.

Vegetarian Option: For a creamy,smooth and silky green soup, leave out the shrimp and use vegetable broth, then transfer the soup to a heavy-duty blender. Puree the mixture for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the Dutchoven, and stir inadditional vegetable broth until it is the thickness desired. Top with a dollop of yogurt.

Created by Susan Benton

Susan Benton is a culinary enthusiast, food writer, and founder of 30AEATS, a blog dedicated to celebrating the rich food culture of the South. Through her writing, she shares recipes, stories, and traditions that highlight the unique flavors of her region, encouraging others to appreciate and invest in both the land and themselves by supporting local producers. Susan’s work not only show cases delicious southern cuisine but also fosters a deeper connection between community and culture.

We at NeuroReserve are committed to equipping you with the diet and nutrition you need for lasting brain health.That’s why we partnered with Annie Fenn, M.D., founder of the Brain Health Kitchen, a cooking school dedicated to teaching people how to prevent Alzheimer’s through food. Together, we developed the Brain Health Kitchen Extra Virgin Olive Oil, sourced from the award-winning Podere Ricavo farm in Tuscany and optimized to deliver a powerful dose of polyphenols, with more than double the content of standard grocery store olive oils. With rich notes of artichoke and a signature peppery finish, this EVOO is not only delicious, but also a smart, brain-healthy addition to meals like this one. This is a limited-release batch, so we invite you to learn more and order your bottle while supplies last. Visit here to learn more and order.

As you make progress with your diet, our product RELEVATE can help fill in the gaps where your diet falls short. RELEVATE is designed upon the framework of the evidence-backed Mediterranean and MIND diets, and includes 17 nutrients for long-term brain health. Click here to learn more about RELEVATE.

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Shrimp & Turnip Greens Brain Nourishment Soup

Shrimp & Turnip Greens Brain Nourishment Soup

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Shrimp & Turnip Greens Brain Nourishment Soup

Shrimp & Turnip Greens Brain Nourishment Soup

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Ingredients

Directions

Recipe Note

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