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Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of Year Paperback – October 28, 2006
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Top Customer Reviews
"Great soup ! I made it for my parents in WR and they gobbled it up. You can double the rice." (Golden Curried Split Pea, p. 59),
"This soup positively sings; I think it's the cumin and the dill." (Dilled Potato, Pink Bean and Green Bean Soup, p. 51),
"This is an absolutely wonderful soup; and even better four days later" - and 5 years later-
" A great Fall soup, the thyme is wonderful, food for the soul, and the season.." (Squash and Corn Chowder, p.27).
And on and on.
There are a couple of clunkers in there, as far as I am concerned - ones I never went back to:
"Crappy - seemed like the sun-dried tomatoes were too much for it." (Swiss Chard Soup with Tortellini and Sun-Dried Tomatoes, p 35).
Ms. Atlas will often throw in an unexpected ingredient which enhances the soup's nutritive value and most times, its taste and texture in subtle ways (a can of pureed cannellini beans in Macaroni and Cheese Soup, p. 50, or rolled oats in Hearty Winter Roots Soup, p. 54.)
The book itself is a nice size, about 7 X 9 inches, and lies flat, making it very easy to use. Each recipe only uses a page. Nice quotes - "I am a mushroom, On whom the dew of heaven, Drops now and then." - John Ford, The Broken Heart (Mushroom Soup with Bok Choy, p. 72) and equally fine drawings throughout.
Most of these recipes will leave you full, especially with a good bread and some cheese on the side.
This book far surpassed my expectations. The recipes are original, hearty, satisfying - and low-fat. One of these soups with some bread and cheese makes for a simple and delicious weekday meal.
Most of the soups we've tried from this book have come out very well. We got off to a good start with Garlicky Cream of Celery Soup (p. 39). Examples of other successes: Cream of White Vegetables (p. 15; this worked fine with Chinese white radish/daikon; turnip is unavailable in Taiwan) - very smooth, soothing and flavorful; Gingered Pumpkin-Apple Soup (p. 25) - I'm not sure I'll put the apple in next time, but we all enjoyed the complex flavors of this one; Cream of Broccoli Soup with Whole Wheat Pasta (p. 96) also wasn't bad, even with plain macaroni shells. The Moroccan-Style Vegetable Stew (p. 26), with pumpkin, chickpeas and couscous, was very unusual and quite tasty. I was less impressed with the Tomato-Rice Soup with Snow Peas (p. 93) - this ended up something like Campbell's tomato rice, but then but I did make some substitutions, like white rice for brown. And I probably should have let the Curried Cauliflower-Cheese Soup (p. 84) thicken more before serving. You can skip the Sauerkraut Soup (p. 36) - this was edible, but didn't much appeal to any of us; too heavy on the sweet and sour, and not very satisfying. Still, I'm very gung ho about continuing to try out the other recipes. Well over half the recipes look doable to me in our environment, and that's a remarkably high ratio. I have found no other soup cookbook that can compare with this one. The recipes that work - and that has been most of them so far - are excellent, and just our style.
The book not only gives individual recipes but in fact teaches a *method* for making good vegetarian soups, i.e. pureeing cooked vegetables for a thick and hearty but not too rich base. Organizing the recipes by the seasons makes it easier to find a soup suited to the weather.
P. 27 has a recipe for 'Squash and Corn Chower', but that's the only typo I've spotted. The pencil drawings and quotes are quite charming. I haven't yet tried the bread and other 'accompaniments' recipes in the back, but they look intriguing.
In short: if you like soup but not meat, and are looking for ideas for simple but very good meals on the light side, this book is an outstanding choice.
Excellent recipes with easy-to-follow instructions. While some require a lot of chopping, most of the soups come together quickly, and they are all very tasty.