Apricot and Melon Soup - Seriously Soupy

I love having cantaloupe in the summer – especially chilled cantaloupe. This refreshing melon is not only delicious but it is packed with vitamins A and C and dietary fiber. One of my favorite chilled soup recipes was the One Cantaloupe, Three Soups where I made a Green Tea- Infused Melon Soup, Triple Basil Melon Soup and a Prosciutto and Melon Mint Soup. Having some melon at home, I was looking for a quick soup recipe to test out using some ingredients I had at home like mint, lemon thyme, lemon and some delicious nectarines. What resulted was a light and refreshing summer soup that can be easily modified with some other summer melons like honeydew or watermelon and peaches instead of apricots.

Apricot and Melon Chilled Soup
2 cups of water
1 cup cantaloupe, chopped
4 apricots chopped and pitted
3-4 sprigs of mint
3-4 springs of lemon thyme
1/2 lemon
1/4 cup of walnuts, de-shelled
1 tablespoon of sugar
pinch of salt

Add some water to a pot and let boil on a low heat. Cut up the melon and the apricots and add them to the pot. Add the mint, lemon thyme, lemon, walnuts and sugar to the pot and stir. Let cook for 10 minutes. Turn off the flame and blend the ingredients in a blender or by using a hand mixer. Chill for at least 3 hours and top with some walnuts or season with some mint.

Seriously Soupy Serena


I have been loving making soups every week that I puree for my baby. Ready to enjoy a bowl of soup myself I took some inspiration from Mario Batali’s book, Molto Batali: Simple Family Meals from My Home to Yours. Featuring 120 of his favorite seasonal recipes,  I was instantly drawn to his Broccoli and White Bean Soup recipe. I knew my baby loved white beans and I was excited to vary my typical white bean soup recipe with some bread crumbs, cheese and lots of garlic. In addition to the broccoli, I added in some kale and celery, that after cooking for hours, resulted in an amazing vegetable broth that myself and my baby (after getting mashed) both enjoyed.

Broccoli and White Bean Soup – From Molto Batali
Makes eight to 10 servings as a first course
1 pound fresh broccoli
1/4 cup extra virgin olive oil
2 Spanish onions, chopped into 1/4-inch dice
1 teaspoon hot red pepper flakes
5 fresh garlic cloves: 2 thinly sliced, 3 halved
Sea salt
One 3-inch piece of Parmigiano-Reggiano rind
2 cans (16-ounce) cannellini or other white beans, rinsed and well drained
10 hand-cut slices of crusty whole-grain bread, toasted
1/2 cup freshly grated Parmigiano-Reggiano
6-8 stalks of kale – variation
2-3 stalks of celery, cut up – variation

1. Remove and discard the tough end from the broccoli stems, and coarsely chop the broccoli.

2. Heat the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 5 minutes. Add the red-pepper flakes and the sliced garlic, and cook for 1 minute, stirring constantly. Add the kale, celery, broccoli and 1 tablespoon of sea salt, and cook for 5 minutes, stirring constantly. Add 6 cups hot water and the cheese rind. Raise the heat to medium-high, bring to a boil, and cook for 3 minutes. Then reduce the heat and simmer for 20 minutes.

3. Remove the cheese rind, cut it into 1/4-inch cubes, and set them aside. Transfer the soup, in small batches, to a blender or food processor, cover tightly, and blend until smooth. Return the soup to the Dutch oven and add the cheese rind pieces. Season to taste with salt, and simmer for 10 minutes. Add the beans, and simmer for another 10 minutes.

4. Rub both sides of the toasted bread with the cut sides of the halved garlic cloves. Tear the toasts into bite-sized pieces, and divide them evenly among warmed soup bowls. Ladle the soup over the toast pieces in each bowl. Top each serving with grated Parmigiano, and serve.


Asparagus, Arugula & Avocado Soup with Crab Meat from Small Plates, Sweet Treats

After over 100 soup recipes on Seriously Soupy since 2009 I found myself at a stand-still with this blog. I loved every minute of the experience of creating a new soup recipe every week as well as the opportunities that came with it – my current job at Momtrends, soup tours in Lower Manhattan, soup parties in 2010 and the chance to meet and interact with some incredible lovers from NYC (and all around the world). Not only that but this site (and my mission to create new recipes) helped me to learn more about food – from organic to local – I delved into a new world of cooking, flavors and techniques that not only enhance the way my family ate, it changed how we ate – all thanks to making homemade soup.

With the passing of 2012 I found myself thinking about Seriously Soupy again and how I wanted to change the way I approached the site. Since homemade soup recipes are the core of the site, I had to figure out a way to hold on to this soupy passion without being burned out. For me that means my sticking to my mission of creating original soup recipes, which might every week or it might mean when inspiration strokes, as well as finding inspiration from others from guest bloggers, cookbooks, etc. That hit me today as I was looking through the beautiful cookbook, Small Plates, Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyoaga, creator of the widely-popular blog, Cannelle et Vanille. Showcasing 120 new gluten-free recipes, the book is filled with a collection of savory tarts, interesting salads, sweet puddings, hearty stews and delicious soups that highlight how her family went on a journey of changing the way they ate. Each recipe is accompanied by a collection of beautiful picture as well as a vivid antidotes about the importance of each recipe in her life. I love how heartfelt and personal each recipe is and how she makes it so easy for us to make these delicious recipes at home. I was particularly struck by the Asparagus, Arugula & Avocado Soup with Crab Meat. Although she dubs this as a “Spring” recipe, I thought of it as a great soup for the start of the new year since it is so light and healthy. Containing asparagus, garlic, yogurt shallots, arugula, avocado, broth and crab meat, I was also shocked at how quickly this soup came together. There is also very little prep involved, and it lasts around 3 days so you can enjoy a quick, healthy and no-fuss soup to accompany your lunch or dinner.



I was not paid for this post. I was given samples.


This weekend we made a trip to upstate New York and discovered a quirky little place called Mr. Apples. Complete with cardboard signs that said the apples were “organic style,” old cars that said ‘Woodstock or Bust’ and a random Shop Rite cart made for a unique experience as we picked and looked for apples. We loaded up with a variety of apples and came home with ideas for pie and sauce, but being a soup-maker I also thought about what soup I would create using these colorful apples. I had cauliflower and sage at home, and liked the idea of that combination. I first roasted the cauliflower and then created a light broth of onions, sage and garlic. As that was cooking, I added in the apples and then the roasted cauliflower and celery. In about 40 minutes the soup was done where I blended it. I really loved this naturally sweet soup that was comforting and a deliciously new way to enjoy apples.

Apple and Roasted Cauliflower Soup
6-8 apples, cut up (I kept the peels but they can be taken off)
1 head of cauliflower, cut up
1 tablespoon of olive oil
2 cups of water
1 yellow onion, cut up
2 stalks of celery, cut up
1 teaspoon of cinnamon
3-5 sprigs of fresh sage, crumbled
salt and pepper

Pre-heat the oven to 375 degrees. Cut up the cauliflower and place it on a baking tray. Drizzle it in olive oil and salt and pepper. While that is cooking, start a broth on a low flame of water, onions, sage, salt, pepper and garlic. Cut up the apple and celery as the broth and cauliflower are cooking. Add in the apples, celery and cinnamon and cover. In about 30 minutes add in the cauliflower (you may need a little more water here). Cover and let cook for another 20 minutes. Blend together and top with some shredded apples. Enjoy!

The Return of Seriously with a Chicken Tortilla Soup

Seriously Soupy has been seriously absent these past few days (if you hadn’t noticed). And I am not happy about it. The past week involved regular toddler madness/fun-times, new employment opportunities (yippee!), trying to figure out childcare, finish up some freelance projects, and of course life in general that made it very difficult to devote the time and attention needed to making soup. This also had me realize that as a one-person operation I still want to focus on the site, but that I would have to go back to my original intention, which was to “create a new soup every week and write about it,” as opposed to providing daily content. Although I still want to do that and think soup deserves to be talked about daily, I’m just not able to do that right now. But, of course this can (and hopefully) will change very soon with the addition of more soupy contributors (like you!) who will share their favorite recipes or new ideas to the site. After all, I do want to make this site more of a soupy community, and not just me sprouting off my own ideas of bean and vegetable soups all the time! If you are interested in contributing to the site, please email me directly at seriouslysoupy@gmail.com.

Anyway, so for this week I was trying to figure out a simple, yet hearty meal-in-a-soup concept by sticking to using items I had in my home. I decided on making a chicken tortilla soup—a pretty common little soupy, but one that I had never made before. I ended up having to buy many of the ingredients, but it was worth it! This soup was both spicy and a little tangy, and of course pretty darn good. Let me know what you think!


Chicken Tortilla Soup
32oz of Pacific Organic Chicken Broth
2-4 cups of water (start with two and add more, if needed)
28oz can of Plum Tomotoes
3 organic chicken breasts
1/2 of a red onion, chopped up
1 tablespoon of pre-minced garlic
1-2 tablespoons of olive oil
1 scallion, cut up
1 jalapeno pepper, cut up (can be omitted)

2 sprigs of fresh rosemary
Medley of various peppers (red, orange, and yellow)
1 can of corn or 2 ears of corn
2 cups of kidney beans (or bean of your choice)
Splash of lime juice (use your discretion)
1/2 of an avocado for garnish
couple of tortilla chips for garnish
pinch of salt
pinch of pepper
pinch of cayenne pepper

In a soup pot or large pan, drizzle about one-two tablespoons of olive oil. Chop up the onion, scallion, garlic, and jalapeno peppers, adding them to the pot. Let cook on a low heat and cut up the chicken into small squares, add to the pot and let cook. Add the tomatoes. I used plum (what I had), but it might be easier to use a pureed can of sauce since I had to cut up the tomatoes. Or, you can be really adventurous and use whole tomatoes. Chop up the rosemary and various colorful peppers, pour in the water, chicken broth and lime juice, and let cook on a low-to-medium flame, stirring and checking on the soup periodically. While this was cooking, I decided that the soup would also have beans, so I started a second pot of water, let it boil and added the dry kidney beans. When the beans were finished (about two hours later), I added the corn to the soup and added some seasonings as I tasted (cayenne pepper, salt, and pepper). I also added about 2 more cups of water (it was pretty spicy-never deny the strength of a jalapeno!), grabbed some chips, and cut up some avocado for a garnish and it was go to good!

How have you made Chicken Tortilla Soup?

Seriously Soupy Serena

Lentil Apricot Soup with Roasted Kale

Lentil soup has been done before and that is by no means a bad thing! I love this savory and complex bean-soup, but I have made it zillions of times (yes, zillions) with the same-old recipe (carrots, lentils, celery, spinach, and various spices) that I know so well I could even make in my sleep. Not that I don’t love that comforting and super simple combination, but I wanted to mix things up a bit and try a new variation on this classic little soupy. Assessing my inventory, I had some dried apricots that I thought would be a nice pairing for its complex sweet and tart-like taste and I have never cooked with apricots before, so why not now? I also thought kale would be a good choice and opted to roast it to add a rich and garlicly taste, along with some standard items (carrots, celery, onions, and spices) to complete the soup. I had NO idea how this was going to taste, or even if this medley was going to work, but when creating your own soups you have to stick to your gut (even when other people aka Lonnie Feldman are telling you it’s a weird idea) and I couldn’t have been happier with the result. I was actually a little surprised at how well the flavors blended—slightly sweet, a little kick from the cumin and bay leaves, and a hearty texture. As a reached for my second bowl (It was THAT good), I realized that the only thing that changed was the addition of two ingredients (roasted kale and apricots), but this significantly altered the soup and has me re-thinking ways to prepare lentil soup, and not-so-much about the traditional way that I used to clutch onto. It’s good to remember that with soups you can have one main ingredient (lentils), but vary it up in many different ways (kale, apricots, and maybe beets for next time?) that creates a new twist on an old fav. This soup definitely reminded me of this simple concept and one that I think will really expand my (and your) soupy recipe portfolio. Check out this twist on the lentil soup and I hope you enjoy it as much as I did:

Lentil Apricot Soup with Roasted Kale
1 bag of dry lentils
3-4 cups of water
1 yellow onion, chopped up
1/2 of a garlic clove, chopped up
2 tablespoons of olive oil
3-4 stalks of kale
1/2 bag of dried apricots, cut up into small squares
bunch of baby carrots (10 or so), cut up into small squares
1 stalk of celery, chopped up
8-10 bay leaves
pinch of sea salt
pinch of pepper
pinch of cumin

Pre-heat the oven to 350 degrees (for the kale). Meanwhile, fill a pot with approximately 3-4 cups of water and let boil. While that is boiling, chop up the onions and garlic and add it to the pot, along with the bay leaves. Cover the pot and start the kale prep. Pull 2-3 stalks of kale off the bunch and place them on a piece of aluminum foil or a baking sheet/pan. Add the olive oil, salt and pepper to the kale, cover and let cook in the oven for 15 minutes (or until soft) checking on it periodically.  Rinse off the lentils and add them to the pot, along with the celery, carrots, cumin, salt, and pepper and let cook for 20 minutes. While cooking, cut up the apricots it teeny tiny squares. This part took a little longer than I anticipated and I probably could have had even smaller apricot segments, but you’ll know when you can’t chop no longer.:) Add the kale to the pot and cut it into smaller segments (if necessary), but do be careful, it will be hot! Let cook for another 15-20 minutes, making sure to watch your water (adding more, if necessary) and tasting the soup to see if anything else needs to be added. Lower flame, pour into a bowl, and enjoy!

How do you make your lentil soup?
Seriously Soupy Serena

Three hummus soups – Seriously Soupy  

(Back Left) Turkey and Chickpea Stew, (Back Right) Roasted Red Pepper Hummus Soup
(Front)Eggplant and Olive Hummus Soup

My hummus soup recipe has been an all-time favorite recipe on Soupy (and of mine) that even managed to make its way to the first page of Google — whoo hoo! Since much has changed about the site and the ingredients I use, I thought it was time to update this recipe as the second soup as a part of the “one recipe, three soup series.” For the first installation, I made three different cantaloupe soups where I used one basic ingredient (cantaloupe) and modified each recipe with its own distinct flavors and ingredients — resulting in a green tea melon soup, a mixed berry soup and a prosciutto and melon soup. Hummus soup is also the perfect base for three different types of soups where you can easily add or take out a few ingredients to create a completely different recipe. So, hummus soup doesn’t have to just be chickpeas and tahini — you can add white beans or maybe lamb or couscous — or in the case of this post, roasted peppers, eggplant and olives, and turkey. All very different soups that use the same basic components: chickpeas, tahini, lemon juice, and garlic. I hope you enjoy this series and I would love to hear what ingredient you would like to see featured next month. Remember, no matter what I suggest here you can also use it as a base and add/take out whatever you want. There are no rules with soup.

Delicious chickpeas – the base of all of the soups
Hummus Soup Redux – Seriously Soupy

Soupy Note: I changed the hummus soup (a bit) from the original recipe and the measurements are tripled to make three soups, well four, including the actual hummus one.

Hummus Soup
2-4 cups of water
2-4 tablespoons of olive oil, approx.
3 cans of organic chickpeas, drained
6 tablespoons of sesame tahini
2-3 cloves of garlic, minced
2 whole lemons, cut up and squeezed into the soup or 1/2 cup of lemon juice
2 teaspoons of cumin
2 teaspoons of tumeric
4 teaspoons of curry powder, approx
4 teaspoons of cinnamon
pinch of sea salt and pepper


Place water into a medium-sized pot. Chop up the garlic and add it to the pot, cover, and let boil for 10-15 minutes. Add the chickpeas and tahini, along with the salt, pepper, cumin, curry, cinnamon, and tumeric and let cook for another 20 minutes. Turn off the flame and blend (either with a hand blender or regular one). Top off with various seasonings and a drizzle of tahini for a garnish.
Roasted Red Pepper Hummus Soup – Seriously Soupy
Soup One – Roasted Red Pepper Hummus Soup
2 red peppers, cut up into squares
2 cloves of garlic, minced
2-4 tablespoons of olive oil, approx.
2 teaspoons of ground cloves
pinch of salt
pinch of pepper
1 tablespoon of tahini
2 cups of hummus soup (recipe above)
Pre-heat the oven to 350 degrees. Cut up red peppers and the garlic and place them on a baking tray or aluminum foil. Drizzle with olive oil and tahini (use your discretion) and add the salt, pepper and ground cloves. Let cook for 30-40 minutes. When soft, remove from oven and add half of the peppers into a blender, along with two cups of blended hummus soup. When blended, place into a bowl and mix with the chunks of red pepper. for a semi-chunky and delicious soup. Enjoy!
Turkey and Chickpea Stew – Seriously Soupy
Soup Two – Turkey and Chickpea Stew
1/2 package of ground turkey (or whatever meat you prefer)
2 cloves of garlic, minced
Handful of scallions, chopped up
2 tablespoons of olive oil
1 clove of fresh ginger root, minced
1 teaspoon of red pepper flakes — add more for a spicier soup
pinch of salt
pinch of pepper
hummus soup (broth and whole chickpeas) — don’t blend.
Add olive oil, scallions and garlic to a frying pan, along with ginger and red pepper flakes. Let cook for a minute or so and add the ground turkey. Add the tahini, salt and pepper and cook – checking on the turkey periodically. Turn off the flame and add the turkey to a bowl. Pour the broth from the hummus soup and chickpeas into a bowl — since this is a chunky stew, I didn’t blend the hummus.
Eggplant and Olive Hummus Soup topped with fresh Sage – Seriously Soupy
Soup Three - Eggplant and Olive Hummus Soup
1 eggplant, chopped up
Handful of mixed olives (I used about 30)
4 tablespoons of olive oil — may need more since it will be used for marinating and to cook
2 tablespoons of lemon juice

3 cloves of garlic, minced
Bunch of fresh sage, chopped up – about a handful
pinch of garlic salt, approx 2 teaspoons
pinch of cinnamon, approx 2 teaspoons

pinch of sea salt
pinch of pepper
2 cups of blended hummus soup (recipe above)

Chop up the eggplant and remove the pit from the olives and let marinate for 30 minutes in olive oil and lemon juice. When ready to cook, add olive oil to a pan and chop up the garlic and sage and saute on a low heat. Add the eggplant and olives, along with the cinnamon, salt, pepper and garlic salt. Let soften (about 20 minutes) and turn off the flame. Let cool and add the eggplant and olive mixture to a blender, along with the hummus soup. Liquefy and pour into a bowl. This recipe is pretty thick, so add more water for a smoother soup.

Seriously Soupy Serena

Hummus Soup Recipe

Amazing Delicious Turkey Barley and Sweet Potato Soup by Skinny Kitchen
One of the greatest aspects about working on Soupy (other than making the soups themselves) is the amazing opportunity to meet – both in person and online – so many passionate home cooks and chefs. One blogger that I have admired and really hope to meet one day is Nancy Fox. As the creator of Skinny Kitchen, a website devoted to healthy eating and cooking tips, Nancy creates weekly recipes that include Weight Watchers points, a list of healthy alternatives and nutritional information so that you can compare recipes. For this guest post, Nancy shared her Amazing Delicious Turkey Barley and Sweet Potato Soup recipe that uses turkey instead of chicken, celery, carrots, sweet potatoes, onions and pearl barley to create a full-bodied soup with great texture. I hope you enjoy this delicious and easy-to-prepare soup and stay tuned for more contributions from Nancy in the next couple of weeks.

Guest Post: by Nancy Fox of Skinny Kitchen

Amazing Delicious Turkey Barley and Sweet Potato Soup
Prep Time: 10 minutes
Cook time:  1 hour

1 (32 ounce) container reduced-sodium chicken broth (we like Swanson’s Organic reduced-sodium.)
1(14oz) can reduced- sodium chicken broth
2/3 cup dried pearl barley
1 teaspoon olive oil
2 cloves fresh garlic, minced (or 1 teaspoon from a jar)
1 ¼ cups carrots, sliced
1 cup celery, sliced
1 cup onions, chopped (~1 small onion)
2 cups sweet potatoes, peeled and diced (~2 sweet potatoes)
1 ½ cups cooked turkey breast (skin removed), diced
Fresh ground pepper to taste

1. In a large pot add the chicken broth and barley.  Bring to a boil, reduce heat, cover and simmer for 15 minutes.
2. In the meantime, in a pan add the olive oil, garlic, carrots, celery, onions,  and  sauté until vegetables are soft (~ 5 minutes)
3. Add the sautéed vegetables to the broth.  Cook uncovered for 30 minutes
4. Add the sweet potatoes and season with pepper.  Continue to cook uncovered for 20 minutes.
5. Stir in the cooked turkey and cook 10 minutes longer.
Makes 8 cups

Food Fact:
Barley dates back to the Stone Age.  The ancient Greeks relied on barley to make bread and athletes attributed much of their strength and physical growth to their barley rich diet.

Healthy Benefit:
Pearled barley in high in cholesterol- lowering fiber and is low in fat.  A single serving offers 11% of the RDA of iron and has a fair amount of folate and niacin.

Shopping Tip
You can find dried pearl barley in the supermarket aisle with the dried beans.

Substitution Tip:
If desired, substitute chicken for the turkey.

Weight Watchers POINTS PLUS 4

SKINNY FACTS: for 1 cup
162 cal, 2g fat, 10g protein, 26g carbs, 5g fiber, 418mg sodium, 5g sugar

FAT FACTS: for a regular cup of Turkey, Barley and Sweet Potato Soup
260 cal, 8g fat, 10g protein, 26g carbs, 4.8g fiber, 1074mg sodium, 5g sugar

Skinny Kitchen is your fun guide to healthy yet decadent-tasting foods. Each week we share skinny recipes, cooking tips, food finds, nutrition facts and WW POINTS on every recipe. Join Nancy Fox for the recipes and more at http://skinnykitchen.com/.


Guest Post by Joy Venner

(picture via the Guardian)

A deliciously refreshing cold tomato soup.

This refreshing healthy soup is made from very simple ingredients; tomatoes and bread, garlic, oil and vinegar essentially. It originates from Cordoba in Andalucía (Southern region of Spain) and is a common tapa to choose in bars in the Southern area of Spain. It is similar to Gazpacho (also Spanish based vegetable soup) but thicker and often served with boiled egg chopped up and cured ham (Jamon Serrano) on top. It makes an excellent lunch or starter for a dinner and is greatly enjoyed by all.


  • Serves: 4
  • Preparation time: 15 Minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes.

Ingredients for the Salmorejo (Cold Tomato Soup)

6 large red tomatoes

2 tablespoons Vinegar

3 – 4 tablespoons of Olive Oil

2 dessert spoons of water

2 cloves of Garlic

½ a baguette from yesterday



To Garnish.

1 boiled egg

100 grams of Jamon Serrano (cured ham)

How to make the Salmorejo.

  • Skin the tomatoes and peel the garlic.
  • Crush the garlic and chop the tomatoes roughly.
  • Add the tomatoes, crushed garlic, vinegar, water and a pinch of salt and mix up using a pitcher or hand held blender until smooth. Whilst you are blending, add chunks of yesterday’s baguette and olive oil until the mixture turns into a thick cream. If you find that the soup appears too thick, add small spoons of water until it reaches a better consistency.
  • Once this is done taste to see if it needs more seasoning, put the soup in a bowl and chill in the fridge.
  • If you want to serve it in the most authentic manner, use small pottery bowls, and sprinkle the Serrano ham and boiled egg chopped up on the top. Eat with fresh bread. Enjoy!



Sometimes soups are something that are slow and methodical process, and other times it can be something that you simply whip together. I tend to like the “use-what-you-have” mantra for soup making where my cupboard often becomes a source of inspiration. take the other day where I wanted to create something healthy and easy and decided to use some white beans and frozen spinach. Along with some water, I also added in some baked eggplant from dinner and added that into the soup for a quick and simple combination that was a great way to get through the day. A leftover soup with a lot of flavor, I can’t wait to make this soup again that took less than 20 minutes to make.

White Bean, Spinach and Eggplant Soup
2 cups of water
1 can of white beans
3 cloves of garlic, peeled and minced
1 cup of frozen (or fresh spinach)
2 baked eggplants, cut up
salt and pepper
sprig of dried basil
1/2 container of Pomi tomato sauce


Add water to a pot on a low heat. Add in the spinach, tomato sauce white beans, garlic and basil. Let warm up and then add in the eggplant. Taste with salt and pepper and serve.