Thyme and Rosemary Soup with Blackberries

Ingredients:

- 1 tablespoon olive oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 potato, peeled and diced

- 4 cups vegetable broth

- 1 bunch fresh thyme, stems removed

- 2 sprigs fresh rosemary, finely chopped

- Salt and black pepper to taste

- 1 cup blackberries, rinsed

- Fresh thyme leaves for garnish

Instructions:

1. Sauté Aromatics:

   - In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.

2. Add Potatoes and Herbs:

   - Stir in the diced potato, fresh thyme, and chopped rosemary. Cook for 3-4 minutes to allow the flavors to meld.

3. Pour in Vegetable Broth:

   - Pour in the vegetable broth, ensuring it covers the ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender.

4. Season and Blend:

   - Season the soup with salt and black pepper according to taste. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup.

5. Introduce Blackberries:

   - Gently fold in the blackberries and let the soup simmer for an additional 5 minutes, allowing the berries to soften and infuse their flavor.

6. Serve:

   - Ladle the thyme and rosemary soup into bowls, ensuring each portion has a generous amount of blackberries. Garnish with fresh thyme leaves.

7. Enjoy:

   - Serve the soup hot, savoring the harmonious blend of thyme, rosemary, and the delightful addition of blackberries.

This Thyme and Rosemary Soup with Blackberries combines the earthy flavors of herbs with the sweet burst of blackberries, creating a unique and flavorful soup experience.