What to do when you have a lot (and I do mean, a LOT) of leftover herbs?
I’m not a big fan of freezing herbs. I do it sometimes, but when I use frozen herbs I never get the same sensation as when I would have used fresh herbs. It’s just not the same. Sorry, frozen herbs.
I’ve recently discovered the beauty of a salad full of fresh mixed herbs, it’s so refreshing and different (well, at least it is for me) to give herbs the main role in a salad instead of tomatoes or cucumber. Actually, herbs rarely get to be more than the supporting act in my dishes. Time for a change! The succes of the herbs salad inspired me to give my leftover herbs the leading role in a soup this time.
I believe it doesn’t really matter which herbs you use. Just make sure you have a variety of different herbs in more or less equal quantities, so that you won’t have one flavour overpowering the others. The coconut milk is quite powerful too, so if you do have some ‘unevenness’ in the herbs, the coconut will smooth that out.
Fresh herbs also symbolize spring, making this a great soup to celebrate this season and eat as an entree for a spring dinner, or as a light lunch.
- 1 tbsp neutral oil (I've used rice oil)
- 1 clove garlic, chopped
- 1 shallot, chopped
- 250 ml water
- 1 cube vegetable bouillon/stock
- 2 tbsp fresh tarragon
- 2 tbsp fresh chives
- 2 tbsp fresh parsley
- 2 tbsp fresh coriander/cilantro
- 2 tbsp chervil
- 250 ml coconut milk
- Salt & pepper
- Heat the oil in a pan
- Add the garlic and shallot and bake them on low heat until soft
- Add the water and stock
- Let simmer for 10 minutes
- Add the herbs and coconut milk
- Blend well until smooth
- Season with salt and pepper