This is a really good way to use up leftover fresh herbs before they wilt too much.

I used my typical tomato soup base (onions, garlic, vegetable stock, tomatoes (tinned and fresh)), and towards the end of cooking I added fresh parsley and coriander.

Apologies for the food styling being a bit of a mess (I was in too much of a rush to eat, so added the coconut milk garnish whilst the soup was still too hot, hence why it melted all over the place!). But, then again, you don’t come here for beautiful food photography, right? Because if you do, you might be slightly underwhelmed!