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admin | frugal living tips and ideas | 08.01.2016
The second soup was the Home Sweet Home Soup, which was also good, but I liked the Best Ever Winter Soup better. Barbi made the Mushroom and Pea Curry (Mushroom aur Mattar ki Sabji) from our September VegCookbook, Vegan Indian Cooking (sorry I missed this in last week’s round-up, Barbi!). Elizabeth made the Oat Smoothie, the Artichoke Sundried Tomato Pesto, and the Potato Curry Burger. The combination of raw garlic, and grated ginger in the salad (not in the dressing) was surprisingly good.


It also lists some recipes online from the book so people can get a head start on next month’s cookbook. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work.
The first soup was the Best Ever Winter Soup, which was quite yummy, and got more and more delicious each day (we had it for three nights). For both soups I used Knorr Bouillon Vegetable Bouillon cubes, rather than the suggested veggie stock granules.


I was a little worried when I saw how much water was added at the end (6 cups), that the flavors would be diluted, so  I let it cook longer than the suggested 20 minutes.
Holly and her family make their home within site of year 'round snow-capped mountains in Colorado.



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