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Watermelon Rind Soup Recipe

Asian-inspired · Soup · 40 min total

A refreshing and light soup made from the often-discarded watermelon rind, perfect for a hot summer day.

Ingredients

• 4 cups watermelon rind, white part only, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt and white pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant, about 2 minutes.
2. Add watermelon rind cubes and cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until rind is tender.
4. Remove from heat and let cool slightly. Puree the soup in a blender until smooth (work in batches if needed).
5. Return pureed soup to the pot. Stir in soy sauce, sugar, salt, and white pepper. Heat through.
6. Ladle into bowls and garnish with sliced green onions. Serve warm or chilled.

Tips

• For a creamier texture, add a splash of coconut milk before serving.
• This soup can be served cold; refrigerate for at least 2 hours and adjust seasoning before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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