Thursday, November 22, 2012

Thanskgiving Vegetable Platter

Happy Thanksgiving

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Sunday, November 18, 2012

Cauliflower VegetableSoup

Now, here's quite a different vegetable soup than what your Grandma made!

2 cloves garlic
1 piece of ginger
1 chili
1 t. salt
1 onion
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 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.

Serves 4

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Friday, November 16, 2012

Pumpkin Soup

I'm on a soup kick and thought it was about time I shared.  This recipe is perfect for the holidays!

1 16 oz. pumpkin
1 onion
1 clove garlic
2 potatoes
1 piece of leek, white part only
1 small piece of fresh ginger
 3 T. oil
1 T. butter
1 T. flour
 24 oz. of chicken stock
salt as desired
white pepper
10 oz. milk
3-4 T. sour cream
a pinch of allspice
a pinch of coriander
a pinch of grated nutmeg
1 t. brown sugar

Peel the pumpkin, remove the seeds, and cut the flesh into pieces.
Peel and chop the onion.
Peel and crush the garlic.
Peel potatoes and cut into pieces.
Peel and finely chop the ginger.
Wash the leek and cut into rings

Heal oil in pan, add butter, and saute the pumpkin, potatoes, leek and onions for 5 minutes.  Add garlic and ginger; sprinkle with flour and cook for 2-3 minutes more.
Add stock, season with salt and pepper;  cook over moderate heat without lid for 20 minutes.
Puree the soup or strain through a sieve.
Stir in milk and sour cream.
Briefly reheat soup.
Season with allspice, coriander, nutmeg, and sugar (sweeten to taste)
Serves 4.

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