Spring Up with Culinary Herbs

Spring is here and it is time to celebrate the season!  I recall springtime memories from my time living in Phoenix; the desert blooming with magical colors of wildflowers and cactus bearing fruit. We would attend Spring Training baseball games and celebrate with the fans and players. Spring Break was also a time for celebration when our children would be off from school and we would take road trips.

For many of us, we do “spring cleaning” in our homes, closets and office spaces. Perhaps your kitchen or backyard are sacred spaces where you may want to begin creating a fresh new look and prepare for cooking and planting. Prepping your vegetable garden now provides abundance in the summer season for your culinary favorites.

Today, I walked through our commercial kitchen, where Goods from the Garden Catering & Events creates the magic. Chef Charles was preparing a Tomato Basil Soup and the aroma was so invigorating. The basil surrounded me with love and happiness. The smell of herbs such as basil, rosemary, oregano, chives, mint and parsley are so uplifting to me. They are culinary favorites for supporting healthy digestion and are staples most of us already have in our spice cabinets or grow in our herb gardens.

The soup turned out so amazing that I knew I needed to share this recipe with you. In fact, this recipe will make a gallon and a half of soup. Keep some for yourself and gift some to a loved one or neighbor. Package your finished soup in Ziploc quart bags or mason jars to freeze for use later. This will then be available for you to enjoy as well as “gift” some to a friend, co worker or neighbor. They will be so appreciative to receive something so heartfelt that celebrates spring and kindness. QCBN

By Debbie Maranville

Debbie Maranville is the co-owner of Goods from the Garden, Catering & Events and The Natural Healing Garden.

Tomato Basil Soup

Ingredients:

• 2 medium white onions sliced
• 10 cloves of garlic
• ¼ cup olive oil
• 1 tbsp. celery seed
• 1 ½ bunches of fresh basil
• 2 tbsp. fresh oregano
• 1 cup. red wine
• ½ cup Balsamic vinegar
• 102 oz. roasted crushed tomatoes
• Salt & pepper to taste

Directions:

Pour olive oil into pan. Add the onions and garlic and sweat down for 5-8 minutes until lightly browned. Add the celery seed, basil and oregano and stir frequently for 2 minutes. Deglaze with the red wine. Add the remaining ingredients and simmer for one hour.

Puree in a blender.

Enjoy! QCBN