Summer is long gone and autumn is taking over. The chilly temperatures turn nature orange; green will soon be a past memory. Before that happens to my kitchen garden, I collected the very last herbs and turned them into a hearty, plant-based soup.
Peel and chop parsnip, parsley root, yellow carrot and shallot. Sauté the veggies in some olive oil, add thyme, rosemary, bay leaf, lemon verbena and lovage. Cover with water and taste with salt and black pepper. Simmer until the veggies are tender. Remove the herbs, add a splash of white aceto balsamico and a generous amount of fresh herbs (I used basil, parsley, olive herb and mint). Blend until smooth.
Decorate with chrysanthemum, rose and carnation blossom as well as baby leaves of parsley, geranium, cress, basil, mint and olive herb.