When the weather gets cooler in the slightest, my brain immediately turns to soups. Ok, so maybe I have hot chilis in the middle of summer, too (don’t judge). Now that it’s fall, however, I don’t need to come up with any excuses for making this delicious meal in a bowl. The one herb I probably can’t live without is thyme. Yes, those tiny little leaves that are a pain to extract. A pinch of thyme can transform any dish from “blah” to “yah.” Maybe that rhyme was a bit of a stretch. My rhyming skills have been underused since my last English class almost 10 years ago. But, seriously, fresh thyme is amazing. I usually have some dried thyme lying around the house, but the flavors don’t compare to a nice pinch of the fresh stuff. LOOKING FOR MORE RECIPES? Egg Fried Rice in a Mug Thai-Spiced Butternut Squash Soup Spicy Vegan Chili A Quick Note: This post contains affiliate links, which means that I earn a small commission if you decide to purchase a product after clicking the link. Buying products through affiliate links is an easy way to support your favorite bloggers at no additional cost to you. Thank you very much for your support!
