Watermelon Soup

Watermelon Soup sounds crazy but it is really, really good. You just have to try it!

I know that this sound nutso but you've just gotta try this soup. There are other Watermelon Soup recipes out there – but most of them are cold summery soups. This is a savoury and delicious soup that makes a fantastic starter for any Asian meal.

Anyways, if you're anything like me – if it sounds "weird" you just GOTTA try it out…!

1 watermelon
4 cups vegetable broth
1/2 cup sliced mushrooms – any type
1 tsp grated ginger OR powdered ginger
Salt and Pepper to taste
1 green pepper sliced into thin strips
1 red pepper sliced into thin strips
1 cup bean sprouts
2 tbsp soy sauce
1/4 cup white wine
2 green onions (scallions) chopped
Sesame Oil for drizzling at the end

Now, you can really go all out and impress your dinner guests by using the actual watermelon as a soup tureen when serving. To do this, you will need to remove the top of the watermelon and hollow out the entire content – much like a Halloween pumpkin. What I suggest is to cut a "lid" in a zig-zag pattern and then scoop out the red flesh – but don't dig into the white bitter membrane – leave some red watermelon flesh on the sides. Slice a thin slice from the bottom of the watermelon so it sits steadily.

You can even carve a Chinese-looking letter into the green rind of the watermelon on the outside for an even MORE impressive presentation.

But... if you don't want to go to all this trouble, you can serve the soup straihgt up from the cooking pot. It'll still make a statement!

So how do you make watermelon soup?......

1. Slice the top of the watermelon (see above)

2. Scoop out the melon flesh with a melon baller.

3. Place the vegetable broth, sliced mushrooms, red and green peppers and half the melon balls in a cooking pot.

4. Bring to the boil and then simmer for 15 minutes more. Mush up the melon balls a bit so all the watermelon flavour cooks into the broth.

5. Season with soy sauce, white wine, salt and pepper and heat through.

6. Right before serving, add the bean sprouts and remaining melon balls. Bring to the boil and immediately remove from heat.

7. At this point you can return the soup to the watermelon tureen and serve your guests at the dinner table. Or you can serve it directly into soup bowls from the cooking pot.

8. Garnish each serving with chopped scallion (green onion) and a drizzle of sesame oil.

I know it sounds weird – but it is GOOOOD!

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Did you know that…
Soups are easy to make and are terrific first courses for dieters. Vegetable-based broths fill you up without being high in calories or fat.

Did you know that…
Miso-fermented soybean paste-adds flavour to stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste. Marmite can also add great flavour.

Did you know that…
Homemade vegetable broths can be kept in the freezer in individual serving sized portions to be used as a base for a quick meal.

Did you know that…
Cooking spray is a great way to cut back on calories without harming the flavour. If vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.

Did you know that…
If you heat your spices for a minute or so over medium heat before adding them to your recipe it will enhance the flavour. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.

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