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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 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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Featured Recipes Zuppa

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.


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