Garden Medley Soup

Garden Medley Soup | Erica Robbin

Garden Medley Soup | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
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Garden harvest.

Happy National Homemade Soup Day!

It has been so fun to garden this year. I have had the honor to be able to grow and harvest two seasons worth in a single year, being both the Northern and Southern Hemisphere.

I chose quite a few types of things to grow and since it has been harvest time for many of the vegetables, I decided to make a soup incorporating all the variety that was ready.


Credit: ericarobbin.com

Ingredients

    GARDEN MEDLEY SOUP:
  • Any vegetables you have, I used carrot, jalapeño, serrano, garlic, beet, okra, tomatoes, onion, and kale
  • Olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2-4 cups broth, vegetable or chicken, depending on preferred taste and consistency
  • Garden herbs, any variety, I used a bit of thyme

Directions

    GARDEN MEDLEY SOUP:
  1. Preheat oven to 400 degrees F (204 C)
  2. Toss vegetables, wine, salt, pepper, and oil in large baking dish, cover, and cook until vegetables are tender (about 30-45 minutes), may have to remove kale early.
  3. Remove from oven and combine with broth over stove.
  4. Add herbs as desired, cook through.

Garden Medley Soup | Erica Robbin

Garden Medley Soup | Erica Robbin

Garden Medley Soup | Erica Robbin

Let me know what vegetables you are starting to harvest from your garden and what your favorite soup is!

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