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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!
Kindle Book
- Release date: November 26, 2013
OverDrive Read
- ISBN: 9780738216744
- Release date: November 26, 2013
EPUB ebook
- ISBN: 9780738216744
- File size: 3720 KB
- Release date: November 26, 2013
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