Quote:
Originally Posted by Justwant2Bhealthy
My most favorite are roasted veggies and HM soup made with them: whenever I roast any meat now, I surround them with a mixture of veggies like onions, carrots, parsnips, winter turnip, celery, green & yellow beans, broccoli and/or cauliflower, sweet potatoes, etc. I put the leftovers in small plastic containers with some of the broth and freeze them for soups all week.
Today, to one container, I added diced zucchini, navy beans, mini-lentils, and 4 x dumplings (perogies) and enuff broth to make 1 liter of soup. When the dumplings rose to the surface, I mashed it leaving some chunks for a nice thick soup. We try to have a version of HM soup at least 3-4 times a week now.
what is hm?