Sunday, November 18, 2012
Now, here's quite a different vegetable soup than what your Grandma made!
2 cloves garlic
1 piece of ginger
1 t. salt
1 T. oil
32 oz. vegetable stock
3 1/2 oz. carrots
6 1/2 oz, cauliflower
3 1/2 oz.. green beans
Freshly ground pepper to taste
4 spring onions
1 bunch fresh coriander
1. Peel the garlic and ginger and chop roughly with the chili.to make a paste.
Then crush in a mortar with the salt.
Peel the onion and cut into strips.
2. Heat oil in a pan and briefly saute the onion and spice paste. Add the stock and bring to a boil.
3. Peel and slice carrots.
Divide the cauliflower into florets.
Cut beans into diagonal slices.
4. Add the vegetables to the broth and cook for 6-8 minutes. Season to taste with salt and pepper.
5. Wash, trim, and thinly slice the spring onions. Wash the coriander and pick off the leaves. Garnish the soup with spring onions and coriander.
If you like An Herbal Bedfellow, check out my other blog at: www.thyme-for-herbs.com. and www.grabbinabite.com.