I love having fresh herbs on hand to cook with, but you have to buy them in such quantity that you always end up throwing half of it away. Or at least I do, anyway. In the summer, I just chuck it in the worm composter and don’t feel too bad about it, but in the winter it makeh me saaaad! Luckily, I got this fabbydab cookbook called The Herbal Kitchen which has all kinds of great ideas of how to incorporate fresh herbs into your cooking. Inspired to pick it up by the ginormous bunch of parsley giving me the stink-eye in my fridge, I came across a recipe for Parsley Mint Soup. Eeeeenteresting. But lacking the exact ingredients they called for, I came up with this diddy instead:

Naturally Gluten-Free: Parsley Mint Soup

Naturally Gluten-Free: Parsley Mint Soup

Parsley Mint Soup

  • 1 large onion, diced
  • 1 clove garlic, coarsely chopped
  • 2 T olive oil
  • 1 T butter
  • 3 c. Italian flat parsley, coarsely chopped
  • 1/3 c. fresh mint leaves
  • 4 c. mushroom broth
  • 3 T potato flakes (can use a small red potato, too)
  • grated asiago or another hard cheese (omit for vegans)
  • freshly ground pepper
  • salt, if needed

Put the olive oil, butter, onion and garlic into a small soup pot and saute until the onions are glassy. Add the mushroom broth and bring to a boil. Add the parsley and mint, stir, and turn off. Allow to cool for 20-30 minutes. When cool, add the potato flakes (if you don’t have potato flakes, dice a small potato – we’re talking red or yukon gold size – and add to the boiling broth. Boil until the potatoes are soft. Then turn off and let cool.) Transfer the soup in four batches to a blender and puree until smooth. Put back in the soup pot and reheat. Salt and pepper to taste. Serve with grated asiago and freshly ground pepper. Makes a light soup – good for an appetizer for 4 or light lunch for 2.