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This tasty meal is the perfect way to cool down on a hot summer night.

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Vietnamese Watermelon Rind Soup

Ingredients:

watermelon rind

chicken (1/5 pound)

1 tsp black pepper

1 tsp fish sauce

oil

Broth:

1 liter chicken broth

1 tbsp chicken powder

1 tbsp fish sauce

1 tsp sugar

Instructions:

Season chicken with fish sauce and black pepper.

In a medium pot, add chicken and saute in a small amount of neutral oil. Remove when cooked.

Add watermelon rind to the pot. Saute for 1 minute.

Add in chicken broth and seasonings. Adjust to taste if necessary.

To garnish - cilantro, green onion.

Notes:

06/05/2025 - Made this with chicken powder and water and IT WAS SO GOOD. So light and good for the diet. Would be interested to try this with other proteins. Could add tofu for more protein or a veggie, essentially.

Source: Adapted from - https://meetandeats.com/vietnamese-watermelon-rind-shrimp-soup/

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Butternut Squash Chili with White Beans

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If miso soup was a person I would suck them off crazy style. Earth shattering type shit. Y’all don’t even know.

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(via Creamy Mushroom & Pearl Couscous Soup - Must Love Garlic)

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The origin of Soup

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Ham and Potato Soup with Apple and Dandelion Greens

I foraged some dandelion greens this morning and wanted to learn how to use the late spring/early summer greens in a way that would reduce their bitterness. At this point in the season, having flowered and grown larger, they are quite bitter.

I washed the greens and then soaked them in a water and vinegar bath as usual. In addition to making them nice and clean, I read that the vinegar can help reduce bitterness.

Next, after rinsing them, I soaked them in a salt water bath for 15 minutes—another trick to reduce bitterness. Then I boiled them for 15 minutes. I pinched a piece off and tasted it and it was so far from bitter I could have used it to make the gomae I’ve been craving! But at that point, I had already chopped all the vegetables for the soup so carried on with the original intent. 😜

After I prepped the dandelion greens I sautéed about 2 tsp of garlic in oil until it was aromatic, and then added a chopped onion. Once the aromatics softened I added the dandelion greens, which I had chopped when they cooled, as well as a tablespoon of marjoram.

I then poured over about 3 cups of broth and 1 cup of milk and added 1 and 1/2 cup of cubed ham, 2 medium, chopped russet potatoes, and a chopped honey crisp apple.

I brought it all to a boil and then reduced it to a simmer until the potato and apple were tender.

I added a little bit of a cornstarch slurry once the vegetables were cooked to my liking to give the soup a creamier mouth feel. If I make it again I’ll probably make a roux at the beginning when I sauté the onions.

I stirred in 1 TB of lemon juice and removed from the burner.

I topped each bowl with a little bit of pepperweed pods for flavor and for pretty.

The sweetness of the apples and ham contrasted nicely with the earthiness of the potatoes and greens. The horseradish-like flavor of the pepperweed was really nice either way the apple, too.

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Knoephla Soup;

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