You’ve probably seen a lot of recipes on how to cook fresh herbs or vegetables for the home.

But how do you make the perfect batch of herb parson soup? 

How about the one where you use dried herbs for the first time? 

For those who can’t stand fresh herbs, there are some very simple ways to make your own.

The key is to find a recipe that has herbs that are low in sodium, that’s already marinated in oil or that’s also easy to prepare.

For instance, here’s a recipe for an herb parsón soup that has just a hint of garlic and onions, and which is packed with herbs that have been dried in a marinade.

It’s delicious! 

If you can’t get a recipe from the supermarket, you can make your soup in a bowl at home, or even buy herbs online.

Here’s how to make a herb parsonne soup at home.

1.

Make the marinadesThe first thing you need to do is to prepare the herbs in a very basic way.

Dry herbs are a bit of a pain to find.

We have to find dried herbs that were already marinaded in oil.

So, if you want to get a taste of dried herbs, use an immersion blender or a food processor and then puree them in water.

You can then add them to a bowl and let them marinate overnight.

If you want a little extra flavour, you may also add salt to them.

This is easy to do.

You’ll need about 1 1/2 teaspoons of salt for every 1 teaspoon of water you’re going to use for marinating herbs.

You’ll also need a little bit of oil for this.

2.

Prepare the herbsIn order to prepare herbs for cooking, you need the herbs to be very finely ground.

To make sure that you get a good marinading process, you’ll want to do two things: Make sure that the herbs have not been too dried out.

If the herbs are too dry, they won’t have a marinating effect. 

It’s also important that the dried herbs are not too sweet.

If the dried herb has a sweet flavour, it will ruin the marinating process.

And if the herbs taste sweet, it’ll also ruin the taste.

3.

Cook the herbsThe next step is to cook the herbs.

First, you should boil them in boiling water, and then add a bit more water.

While the herbs boil, you add a tablespoon of salt to each potful of water.

If your herbs are already marinating, you don’t need to add salt, as the salt will be absorbed into the herbs and not get diluted.

You could also add a little vinegar if you’re using herbs that you’ve already used in cooking.4.

Make a marinateThe next part of the recipe is to make the marinated herbs. 

Once you have marinated your herbs, you will want to add them into the marination.

Make a mariner and add the herbs into the bowl. 

Add a bit to the mariner as you add the rest of the ingredients.

It should all come together very easily. 

Now it’s time to make soup.

4.1.

Add a splash of olive oilThe last thing you’ll need to make is to add a splash or two of olive water to the pot.

Add a little oil to the pan and add a couple of tablespoons of salt. 

As you add more oil to it, the herbs will start to turn red and get a little mushy. 

When you add this to the soup, the marins will also start to look a little dry. 

5.

Adjust the marinateOnce the herbs start to get more translucent, you want them to be slightly cooked, and that’s exactly what you want.

I used an immersion bowl that I had lying around to prepare my herbs, and the herbs were cooked when I added a splash.

6.

Serve!

The final step in the recipe for a herb soup is to serve it up. 

This is where you add some herbs to the broth. 

You can either add them directly into the soup or add them in as a garnish. 

If the marinas are very dried out, add more salt to the herbs, or add a pinch of salt, if the salt is too salty. 7.

Enjoy! 

I’ve used herbs that I’ve already marined in olive oil and added salt to to make them even more fragrant.

8.

Add some salt to your soupYou can add some salt if you’d like, and it’ll make your herb parsoni soup even more spectacular. 

The marinara sauce is an amazing combination of herbs and spices. 

I used some of the spices I had, and I