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Love Soup: 160 All-New Vegetarian Recipes from the Author of the Vegetarian Epicure Paperback – September 21, 2009

4.8 out of 5 stars 114 customer reviews

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Editorial Reviews

From Publishers Weekly

With its title and a kitschy illustrated bright cover with hand-drawn lettering, along with all vegetarian recipes, it's hard not to think the blandly healthy vibe of the 1970s, but Thomas (of the Vegetarian Epicure cookbooks) presents 160 new and enticing recipes that may just charm even a die-hard carnivore. Soups are organized by season and range from hearty selections like rustic leek and potato, and minestrone for a crowd, to lighter summer options including tomato and fennel soup with blood orange and sweet corn. A deconstructed hummus soup, along with pickle soup, make the collection anything but tired. Inspired by a temporary housing move that included a kitchen less than seven feet wide, the author knows what it takes to make a recipe manageable and doesn't skimp on advice when it comes to time- and space-saving tips like freezing, doubling and garnishing. Recipes for breads, dips and spreads, salads and a collection of desserts, as well as sample menus at the start of each chapter, make it easy to plan a full meal. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

Review

A volume on soup making is always welcome in any cookbook collection, but this one has the added advantage of addressing vegetarians. Thomas offers her own approaches to the making of the usual vegetable broths, contributing one with browned vegetables for extra flavor and one onion free for those with special needs. -- Mark Knoblauch

Anna Thomas is back with her most inspirational cookbook to date.

Thomas (of the Vegetarian Epicure cookbooks) presents 160 new and enticing recipes that may just charm even a die-hard carnivore.

Anna Thomas is a visionary, pure and simple. She opened our eyes and enlightened our palates and a new world of garden-based eating began to unfold for a generation and beyond. In her latest book, Love Soup, Anna is as present as ever--consistent in her passion, skill, and pure delight. This book makes me want to run to my kitchen and get lost in her soups. --Mollie Katzen, author of "The Moosewood Cookbook"

Anna Thomas is back with her most... inspirational cookbook to date. "

This book will inspire me to make even better soups by just thumbing through the pages and savouring what it has to share. "

Love Soup is a must companion for everyone with a vegetable garden, or a kitchen (this means everybody). --Margaret Roach"

This book hasn't left my hands in the last 48 hours.... It's better than I had ever hoped for. --Amy Karol"

Is anything better than soup?... You'll be delighted and inspired by Thomas's collection of 160 recipes.... Each one a bowl of shining good health. --Weight Watchers.com"

Every page is a new original soup that I want to try. This is a fantastic book... a great resource. "
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Product Details

  • Paperback: 528 pages
  • Publisher: W. W. Norton & Company; First Edition edition (September 21, 2009)
  • Language: English
  • ISBN-10: 0393332578
  • ISBN-13: 978-0393332575
  • Product Dimensions: 8 x 1.3 x 8 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (114 customer reviews)
  • Amazon Best Sellers Rank: #60,737 in Books (See Top 100 in Books)

More About the Author

Anna Thomas is a screenwriter, the author of "The Vegetarian Epicure" cookbooks, "Love Soup." She lives in Ojai, California.

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I have lots of cookbooks sitting on the shelf gathering dust - but not this one. I've already used it 3 times in as many weeks, and as the weather gets colder I anticipate trying more recipes.

There's a whole chapter on "green soups" that use those dark leafy greens the nutritionists are always urging us to eat (unsuccessfully in my case). In my first attempt vast quantities of kale and spinach almost overflowed the soup pot, but after being cooked down and pureed with seasonings the greens were transformed into a delicious soup that was creamy without the need for butter or cream. It was so good I made it two weeks in a row.

Next I made the zucchini basil soup which uses a full 2 cups of basil to 2 pounds of zucchini - easy and delicious.
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Format: Paperback Verified Purchase
I am not a vegetarian! My family loves meat. Yet, I know that I need to offer meat-free meals at least twice a week that are satisfying and filling. This cookbook has those meat-free satisfying meals in the form of soup. My family and friends could not believe that I didn't put heavy cream in the "Winter Squash, Yam, and Poblano Pepper" soup that I made. It was that filling. Only roasted veggies and vegetable broth was used. Every soup has a little story behind it. I really enjoy that aspect of the book. You can't go wrong buying this book. Next up for this family: The Original Green Soup. Just a little side note. My daughter does not like veggies, but when they are pureed in these soups, she will eat them. A healthy bonus for us.
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Format: Paperback
I recently purchased LOVE SOUP after it caught my eye on the table at a local book purveyor's. Ages ago, a dear friend had gifted me (complete with inscription with doodly bugs and googly eyeballs) with Anna Thomas's THE VEGETARIAN EPICURE. It remains a favorite. But LOVE SOUP, if you love the soup, and who does not love soup?, is da bomb.

Seriously, in less than a week I have made three of her recipes (Carol's Finnish Pea Soup with Apples, Red Lentil and Squash Soup & Roasted Kabocha Squash and Celery Root Soup) and each one has been a joy to prepare and divine to eat/slurp. Serving sizes are generous so luckily we have lots of leftovers to freeze and enjoy later.

Even if someone is not a vegetarian they would be hard pressed to not be wowed by the delicious flavors and heartiness (particularly regarding the colder weather soups).

I look forward to making my way through all of them, very ambitious I know, as thus far I have yet to read one that does not appeal to me.

Another aspect of this cookbook is the fact that in addition to stating how many, the user is offered the weight. Medium to me may be another size to someone else and I have been off eyeballing it but because a weight is also offered I am saved. My kitchen scale get quite the workout when I prepare one of these recipes.

Thanks Anna for the great tasties!!!
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Format: Paperback
A follow-up to "The Vegetarian Epicure", Love Soup is a compendium of delectable vegetarian broths, soups, gumbos, and more, from "Pea Pod Broth" to "Creamy Potato and Roasted Garlic Soup", "Green Soup with Ginger", "Winter Squash and Yam Soup with Poblano Peppers", "Cauliflower Bisque", "Three- Bean Vegetable Chili", and even holiday-themed treats like "Chestnut Soup". Many of the proffered soups have a theme or flavor meant for the different seasons of the year. Featuring easy-to-prepare vegetarian (and many vegan!) soups for almost every occasion, "Love Soup" is enthusiastically recommended for vegetarian and vegan cooks everywhere.
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The introduction of this book was excerpted in Yoga Journal last fall and I was instantly hooked (you can still find it on their web site -- just google "Anna Thomas Yoga Journal"). Anna Thomas' ability to paint a picture with just a few simple sentences is nothing short of awe inspiring and I wasn't surprised to find out later that she is an award-winning screenwriter. I ordered it immediately and couldn't wait to "read" the rest of it . . . which is all I did when it arrived a couple of days later. The stories with each recipe are so engaging that I really enjoyed reading the book but was too intimidated by the recipes to actually try making any of them. Before this book, my typical veggie soup consisted of carrots, onions, and celery with a few herbs, a can of crushed tomatoes, and a box of organic vegetable broth. At first glance, many of the recipes seemed like you need to buy out the produce section of Whole Foods in order to make them and I had never worked with fennel or parsnips or dark leafy greens before -- I was intimidated.

A few months later we joined a CSA for the summer and I found myself baffled by what to do with the swiss chard that arrived with our bi-weekly basket. I tried a couple of chard recipes I found on the internet but kept finding myself being drawn back to "Love Soup". I finally realized that, as long as you already have broth on hand, many of the recipes just involved chopping up 3 or 4 different kinds of vegetables and pitching them into a pot with some herbs -- in other words, no more effort than the veggie soup I've made for years, just with some different vegetables. And, after all, didn't we join a CSA in the first place to try new vegetables?

So, I set off to make the basic light vegetable broth from the book.
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