In anticipation of the tasty and fragrant herbs that will soon be sprouting in our gardens, we’ve dug up a delicious recipe from the book Home Herbal to inspire and excite our fellow green-thumbs. Whether you’re a newbie gardener or a seasoned pro, this A-to-Z directory is packed with useful information and tips for cooking, brewing, blending and cleaning with over 100 key herbs. After you bookmark this delicious recipe, browse our online Garden Shop for grow kits, planters, tools and more!
Goji berry and mint soup
Makes 4 servings
Goji has become famous through the centuries as a food that protects the body from premature aging. It is now recognized as a “superfood,” being a rich source of antioxidants and a tonic that alleviates anxiety and stress, promotes a lighter, more cheerful mood, improves sleep, and increases energy and strength.
31⁄2oz (100g) dried goji berries
1 tbsp olive oil
3 shallots, peeled and finely chopped
2 beefsteak tomatoes, peeled and finely chopped
1 pint (600ml) vegetable stock
1 tbsp fresh mint leaves, chopped, plus extra to garnish
1. Wash the berries and soak them in water for a few minutes to rehydrate them. Heat the oil in a saucepan, sauté the shallots for a few minutes, then add the tomatoes and goji berries. Stir for few minutes before adding the stock. Stir and simmer for another 20 minutes.
2. Add the mint leaves and remove from the heat. Pourthe mixture into a blender or food processor and pulse until smooth. Serve garnished with the extra mint leaves.
Note: To peel the tomatoes, cut a cross incision through the skin at the base of the tomato and place in a heatproof bowl. Pour over boiling water to cover and leave to stand for a few minutes. Remove the tomatoes from the water with a slotted spoon. The skin should now peel away easily.