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Soup's On contains an inspiring foreword by Dr. Neal Barnard and is divided into six sections:
Part One: The Art of Soup Creation, with recipes for stocks such as Roasted Vegetable Stock, Mushroom Stock, and Dashi;
Part Two: Vegetable-based Soups, including favorites such as French Onion Soup, Thai Coconut Soup with Lemongrass, Mayan Tomato and Corn, and African Peanut;
Part Three: Soups and Stews with Grains, Legumes and Pasta, with classics like Wonton Soup, Matzo Ball Soup, Himalayan Dahl, and Brazilian Black Bean with Baked Plantains;
Part Four: Creamy Blended Soups, with crowd pleasers like New England Chowder, Roasted Squash with Coconut, Creamy Fire-Roasted Tomato and Dill, and Cheesy Cauliflower Soup;
Part Five: Raw and Dessert Soups, including cutting edge recipes for Spicy Strawberry Soup, Golden Gazpacho with Saffron, Raw Corn Chowder, and Raw Chocolate Mint Soup with Raspberries;
Part Six: Garnishes and Sides, with recipes for Candied Pepitas, Vegan Creme Fraiche, Herbed Croutons, and Corn Bread.
Soup's On proves that you don't need meat or dairy--or a lot of time--to have a hearty, satisfying meal in a bowl "
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-12-09
- Reviewer: Staff
Mark Reinfeld (The 30 Minute Vegan, The 30 Minute Vegan's Taste of Europe) may be the male equivalent to a vegan Rachael Ray—his recipes are flavorful and approachable and certainly have the same potential for mass appeal. In his third vegan collection, Reinfeld focuses on soup, showing readers how to prepare over 100 healthy, tasty soups in a short amount of time. Once introduced to Reinfeld's basic stocks (mushroom, roasted vegetable, tamari), readers have a foundation to build on, and will soon be preparing their choice of a wide variety of soups. Reinfeld's enthusiasm for diverse cuisines sets the book apart: Mayan tomato and corn, Thai coconut with lemongrass, Indian chutney stew with tamarind, and Himalayan dal with curried chickpeas are a welcome respite from the gazpachos and avocado soups offered in similar tomes. He's even made room for dessert including recipes for cantaloupe rose soup with blueberry cream or raw chocolate mint soup with raspberries. Omnivores and vegans alike will appreciate the book's breadth and depth, as well as the limited call for esoteric or arcane ingredients. If they can put up with some chopping, they'll find this to be a terrific resource when the urge for a comforting soup hits. (Dec.)