The 30-Minute Vegan: Soup's On!: More than 100 Quick and Easy Recipes for Every Season

by Mark Reinfeld

Overview

In this definitive guide to vegan soups, — award-winning chef Mark Reinfeld gives you all the tools and tips to create easy, flavorful meals — within thirty minutes or less. Prepare to feast upon a wide array of plant-based soups-from consomm's to stews, chowders to raw and dessert soups. From a selection of stocks to irresistible toppings and accompaniments, these inspired recipes cover a broad spectrum of international cuisine.

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!

Product Details

ISBN-13:	9780738216737
Publisher:	Hachette Books
Publication date:	11/26/2013
Series:	30-Minute Vegan
Pages:	288
Sales rank:	1,063,177
Product dimensions:	7.00(w) x 9.10(h) x 0.70(d)

About the Author

Award-winning vegan chef Mark Reinfeld is the creator of Vegan Fusion, a platform for plant-based, vegetarian, raw, and gluten-free cooking classes and recipes. Reinfeld is the author of seven books, including the bestselling 30-Minute Vegan series, and offers food counseling services for companies like Google, Whole Foods, and Bon Appétit Management. He is the 2017 inductee into the Vegetarian Hall of Fame.

Table of Contents

Foreword Dr. Neal Barnard xiii

Welcome to Soup's On! 1

How to Use This Book 5

Part 1 The Art of Soup Creation 19

Soup Terms 20

The Template Recipe 20

Soup Stock 22

Basic Vegetable Stock 25

Mushroom Stock 26

Roasted Vegetable Stock 27

Dashi 28

Basic Tamari Stock 29

Part 2 Vegetable-Based Soups 33

Versatile Miso Soup with Pickled Ginger 34

Cleansing Burdock Soup with Ginger and Dandelion Greens 35

Truffled Wild Mushroom Consommé with Grilled Baby Asparagus 36

Mayan Tomato and Corn Soup 38

French Onion Soup 40

Broiled Zucchini Soup with Saffron 42

Thai Coconut Soup with Lemongrass 43

Ragout of Spring/Summer Vegetables 45

Fried Green Tomato Soup au Gratin 46

Szechuan Hot and Sour Vegetable Soup 47

Four Mushroom and Baby Spinach Soup 48

Roasted Brussels Sprouts and Red Cabbage Soup 49

New Orleans Corn and Bell Pepper Soup (Maque Choux) 50

Peasant Vegetable and Toasted Spice Soup 51

Indian Chutney Stew with Tamarind 52

Portuguese Kale and Potato Soup (Caldo Verde) 54

Irish Cabbage and Potato Stew 55

Jamaican Jerk Plantain Soup 56

Tropical Coconut Yam Soup 58

Ragout of Fall Vegetables 60

Ratatouille Stew with Grilled Broccoli Rabe 61

Roasted Root Vegetable Soup 63

Roasted Beet Borscht 64

African Peanut Soup 65

Part 3 Soups and Stews with Grains, Legumes, and Pasta 67

Fire-Roasted Tomato and Rice Soup with Spinach 69

Andean Incan Stew with Quinoa 70

Wonton Soup 72

Vietnamese Pho Real Bowl 74

Matzo Ball Soup 75

French Bouillabaisse 77

Un-Chicken Noodle Soup 79

Hot Pot with Soba Noodles, Seared Shiitake Mushrooms, and Baby Bok Choy 80

Veggie Gumbo 82

Israeli Couscous Soup with Sun-Dried Tomatoes 83

Black-Eyed Peas and Collards Stew 85

Caribbean Red Bean and Rice Soup 86

Orzo Minestrone with Broiled Fennel 88

Persian Lima Bean and Dill Soup 90

Three Sisters Soup 91

Ethiopian Stew 92

Greek Lentil Soup with Grilled Bell Pepper 94

Coconut Greens Soup with Polenta 96

Coconut Curry Veggie Soup with Tofu 97

Tibetan Noodle Soup (Thenthuk) 98

BBQ Tempeh and Roasted Corn Stew 99

Indian Mulligatawny 101

Greek Fasolada Soup with Cannellini Beans 102

Himalayan Dal with Curried Chickpeas 103

Polish Vegan Sausage and Sauerkraut Stew 105

Tofurky and Rice Soup 106

Spanish Rice and Artichoke Heart Stew 107

Italian Wedding Stew with Vegan Sausage 108

Black Bean Tomato Soup with Polenta Dumplings 109

Veggie Coq au Vin 112

Split Pea Soup 113

Brazilian Black Bean Soup with Baked Plantain 114

Adzuki Bean Soup with Enoki Mushrooms 116

North African Tagine with Broiled Tofu 117

Mushroom Barley Soup 119

Cha-Cha Chili with Tempeh 120

Part 4 Creamy Blended Soups 123

Creamy Fire-Roasted Tomato Soup with Dill 125

Roasted Red Pepper Soup 126

Cream of Mushroom Soup 127

Coconut Carrot Soup with Ginger and Dill 128

Corn Chowder 129

Spinach Soup with Vegan Yogurt and Toasted Sesame Seeds 130

Creamy Parsnip Soup with Smoked Cherry Tomatoes 131

Garlic Lovers' Roasted Garlic Soup 133

Mideast Chickpea Soup 135

Roasted Squash with Coconut Soup 136

Creamy Broccoli Soup with Shiitake Mushrooms 137

Bavarian Asparagus Soup with Hazelnuts 139

Creamy Grilled Vegetable Soup with Cilantro Cream 140

Grilled Eggplant Soup with Pine Nuts 142

Cheesy Cauliflower Soup 144

Holy Mole Soup with Veggies 145

Italian Pesto Soup with Gnocchi 146

Creamy White Bean Soup with Broiled Artichoke Hearts 148

Curried Pumpkin Soup 150

Green Bean Amandine Soup 151

Rosemary Potato Soup with Roasted Leek and Garlic 152

New England Chowder 154

Part 5 Raw Soups and Dessert Soups 157

Lavender-Infused Watermelon Soup 159

Spicy Strawberry Soup 161

Pineapple Ginger Soup with Apricot Puree 162

Raw Papaya Soup with Red Pepper Cream 164

Cantaloupe Rose Soup with Blueberry Cream 165

Raw Peaches and Cream Soup 166

Raw Chocolate Mint Soup with Raspberries 167

Creamy Brazil Nut Fig Soup with Kiwi Compote 168

Slushy Summer Fruit Soup 169

Danish Fruit Soup 170

Golden Gazpacho with Saffron 171

Raw Cucumber Mint Soup 172

Raw Cream of Tomato Soup 173

Raw Chopped Vegetable Soup with Shaved Fennel 174

Raw Mediterranean Onion Soup 176

Spicy Kale Soup with Pepitas 177

Savory Brazil Nut Soup with Jicama 178

Raw Corn Chowder 179

Raw Creamy Greens Soup 180

Raw Thai Coconut Soup 181

Chilled Avocado Soup with Cherry Tomato Salsa Fresca 183

Part 6 Garnishes and Sides 185

Flavored Ice Cubes and Frozen Melon Balls 186

Red Oil 187

Basil Oil 188

Balsamic Reduction 189

Toasted Coconut 190

Sweet and Spicy Toasted Nori Sheets 191

Candied Pepitas 192

Tapenade 193

Roasted Garlic Spread 194

Vegan Crème Fraîche 195

Raw Crème Fraîche 196

Red Pepper Coulis 197

Crostini 198

Pita Chips 199

Herbed Croutons 200

Vegetable Chips 201

Crispy Sunchokes 202

Krispy Kale 203

Guacamole 204

Caramelized Onions 205

Pesto Magnifico 206

TofuFeta 207

Tempeh Bacon 208

Herbed Bread Sticks 209

Cosmic Corn Bread 211

Convention Chart 212

Appendices:

A Preparation Basics 213

B Seasonal Growing Charts 231

C Supplemental Information 235

D Additional Resourced 243

Contributor Bios 249

Acknowledgments 251

About the Author 253

The 10-Day Vegan Fusion Culinary Immersion 255

Index 257

Editorial Reviews

★ 12/09/2013
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.)

Publishers Weekly

Publishers Weekly, 12/6/13

“Mark Reinfeld 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…Reinfeld's enthusiasm for diverse cuisines sets the book apart…Omnivores and vegans alike will appreciate the book's breadth and depth, as well as the limited call for esoteric or arcane ingredients…A terrific resource when the urge for a comforting soup hits.”

InfoDad.com, 12/26/2013

“Vegans who enjoy soups and like spending time in the kitchen will find plenty to keep them busy and satisfied here.”

Natural Solutions, February 2014

“Want a definitive guide to vegan soups? Then this is the cookbook for you.”

Taste for Life, February 2014

“Award-winning chef Mark Reinfeld will inspire year-round soup supping…you'll love getting your soup on with this inspiring book!”

Vegetarians in Paradise, February 2014
“Mark Reinfeld has added another 30 minute gem to his list of books that make vegan cooking so much easier and peaceful. The recipes are not only delicious, but they also display the mantle of good health.

From the Publisher