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Garden Medley Soup | Erica Robbin
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:
- Preheat oven to 400 degrees F (204 C)
- 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.
- Remove from oven and combine with broth over stove.
- Add herbs as desired, cook through.
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