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Garden Medley Soup

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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Spicy Winter Melon Soup

My sister has been growing what we thought was a watermelon. Maybe an Ali Baba. Something yummy and sweet.

Winter Melon | Erica Robbin

Well so we thought.

It started growing bigger, like a long, Tic Tac shaped melon, then developed this white dusting, chalky, waxy coating on it.

We were so looking forward to eating it.

A nice, juicy, sweet, red, crisp watermelon.

We cut it open, nothing sweet at all.

https://ericarobbin.com/wp-content/uploads/2019/08/DSC04474.jpg

Instead we got a light white, green spongy, fibrous tasting of a faint cucumber which turned out to be a Winter Melon.

Winter Melon | Erica Robbin

Winter Melon sounds glamorous, it’s actually a wax gourd. A very flavorless one. It actually goes by a lot of names and you’re not supposed to eat it raw and it’s pretty much flavorless on its own.

However it does take on the flavors of whatever you cook it with so I made a spicy soup out of it and it turned out quite delicious!

Spicy Winter Melon Soup | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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We thought this was a nice red, juicy, sweet watermelon, instead we got this surprise.


Credit: ericarobbin.com

Ingredients

    GARDEN MEDLEY SOUP:
  • 4 cups chopped Winter Melon, small cubes
  • 1 cup cooked pork belly, cubed
  • 4-6 cups chicken broth
  • 1/2 white onion, diced
  • 2 stalks scallions
  • 3-5 peppers, chopped, I used Serranos and Mad Hatters
  • 3-5 cloves garlic, minced
  • 1 teaspoon ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup white wine
  • Garden herbs, any variety, I used a bit of thyme

Directions

    GARDEN MEDLEY SOUP:
  1. Cook Winter Melon in water over med-high heat for 20 minutes, drain.
  2. Simmer Winter Melon, pork belly, broth, onions, peppers, ginger, soy sauce, sesame oil, oregano, pepper, salt, and white over med-low heat for about 15 minutes until all vegetables are tender. I will say it does taste more flavorful the next day.

Have you ever tried this gourd? Have you ever grown an incidental vegetable that you didn’t know what to do with? Let me know what interesting harvests you have come across in the comments below!

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Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Simple, quick, tasty, and comforting.

Soup is one of my go to recipes for a quick and easy meal. Measurements don’t have to be exact and it’s fun to add whatever ingredients you have on hand, so don’t be afraid to experiment because you really can’t go wrong.


Credit: ericarobbin.com

Ingredients

    ROASTED RED PEPPER AND TOMATO SOUP:
  • 2 pounds roma tomatoes, quartered
  • 1 red bell pepper, top and core removed, quartered
  • 1/2 onion, chopped
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2-4 cups broth, vegetable or chicken, depending on preferred taste and consistency
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup whipping cream
  • Garnish of choice, I like to top with grated parmesan cheese, croutons, and basil or spinach

Directions

    ROASTED RED PEPPER AND TOMATO SOUP:
  1. Preheat oven to 400 degrees F (204 C)
  2. Place tomatoes, bell pepper, onion, garlic, wine, and oil in large baking dish, cover, and cook until vegetables are tender (about 30-45 minutes).
  3. Remove from oven and allow to slightly cool.
  4. Peel skin off of red pepper.
  5. Blend together vegetable mixture and broth.
  6. Heat blended vegetable soup mixture in large saucepan.
  7. Add salt and pepper.
  8. Serve with a drizzle of whipping cream and garnish.

Roasted Red Pepper and Tomato Soup © 2019 ericarobbin.com | All rights reserved.

MY AMAZON FAVORITES

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
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Spicy Carrot Soup

Spicy Carrot Soup | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
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Perfect for a cold day!

If you love spice…


Credit: ericarobbin.com

Ingredients

    SPICY CARROT SOUP:
  • 5-7 large carrots, roughly chopped
  • 2 roma tomatoes, quartered
  • 1/2 onion, chopped
  • 1 apple, any type, I used a small gala
  • 1-2 jalapeños
  • 1-3 serrano peppers
  • 3 cloves garlic
  • 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
  • 1/3 teaspoon ground nutmeg
  • 1/4 cup whipping cream

Directions

    SPICY CARROT SOUP:
  1. Preheat oven to 400 degrees F (204 C)
  2. Toss carrots, tomatoes, onion, apple, peppers, garlic, wine, salt, pepper, and oil in large baking dish, cover, and cook until vegetables are tender (about 30-45 minutes).
  3. Remove from oven and allow to slightly cool.
  4. Blend together vegetable mixture and broth.
  5. Transfer blended vegetable soup mixture in large saucepan and heat through.
  6. Add nutmeg.
  7. Serve with a drizzle of whipping cream.

Spicy Carrot Soup | Erica Robbin

Spicy Carrto Soup | Erica Robbin
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Butternut Squash Soup

Butternut Squash Soup | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

This is probably one of the easiest soups to make and it can be prepared with any type of vegetable in season or whatever you have on hand.


Credit: ericarobbin.com

Ingredients

    BUTTERNUT SQUASH SOUP:

  • 1 large butternut squash, chopped into large chunks
  • Any vegetables such as carrots, fresh pumpkin, or celery, in any amount you like, sliced
  • 1 onion, any variety, sliced
  • 1 tomato, any variety, sliced
  • 2-4 cloves garlic
  • 1/2 cup dry white wine
  • Drizzle of olive oil
  • 4-6 cups water, vegetable, or chicken broth
  • 1 teaspoon sea salt (may need less salt if you added celery)
  • 1 teaspoon black pepper
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 cup heavy whipping cream (optional)

Directions

  1. Place squash, vegetables, onion, tomato, garlic, wine, and olive oil in baking dish, cover.
  2. Bake 20-30 at 375 degrees (191 C) for 20-35 min or until tender and can peel skin off of squash and/or pumpkin.
  3. Let vegetables cool, then peel off skin.
  4. Blend vegetables in blender or food processor, may need to blend with water, place in pot over low heat.
  5. Add remaining liquid until desired texture.
  6. Add salt, pepper, and nutmeg.
  7. Garnish with cream and sprinkle of nutmeg.

Happy National Herbs and Spices Day! I love nutmeg, it’s one of my favorite spices and I also love butternut squash. You can also add/omit any ingredients to make it to your own preferences. To make it even easier I like to use an oven to stove to table baking dish such as an enameled cast-iron pot.

I hope you enjoy this recipe! Let me know if you try this and any other vegetables you may have added in the comments below. The combinations are endless.

Butternut Squash Soup © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!