Thyme is one of my favourite fresh herbs from the garden. It has such a rich flavour and adds a real mouth-watering punch to tofu, grains and vegetables. My most recent weekend lunches usually consist of a variety of soups, a side salad and a homemade bread roll. As the tomato season has just begun, I've been concocting soups inspired by this lovely red fruit, perfectly paired with thyme.
Roast Tomato, red capsicum and red lentil soup:
Blanch tomatoes in order to eel the skins off easily. Roast 4 tomatoes, and 1 red capsicum in the oven with thyme sprigs. When they're ready saute some garlic or red onion in a pan, add the veggies (removing the thyme leaves), and 1/2 cup of red lentils and add water until the ingredients are just covered. Add 1/2 veggie stock cube or more simply, some salt and pepper and a dash of sugar. Bring to a boil and then simmer for around 30 minutes. Blend in a processor and strain. Serve topped with feta cheese.
What's your favourite herb from the garden and what do you like using it for?