A Beautiful Bowl of Soup: The Best Vegetarian Recipes
No, there is no chicken stock in this soup. What you'll find here is page after glorious page of the loveliest, most delicious soups and stews—each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell's easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal. Witness hearty Pumpkin Stew baked and served in a pumpkin shell; classic onion soup updated with crunchy goat cheese toasts; and Spicy Sweet Potato Ancho Bisque swirled with bright Roasted Red Pepper Cream. From Mediterranean Saffron Stew to Greek Spinach and Orzo Soup, these colorful dishes are simple enough for every day, yet sophisticated enough for elegant dinner parties. Instructions for making tasty vegetable stock from scratch, a selection of delicious vegan soups, and a helpful "tips" section make this gorgeous cookbook an important addition to any kitchen where good food and good health are on the menu.
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adjust the seasoning advance preparation Arborio rice baking sheet basil bay leaf beans bell pepper blender bread carrots celery chili cilantro cloves cloves garlic cook couscous cover and simmer cream creme fraiche croutons cup coarsely chopped cup finely chopped cups vegetable stock cut into 1/2-inch deribbed Dutch oven ﬂavor fresh flat-leaf parsley freshly ground pepper garlic garnish Heat the oil heat to high heat.Add the onion herbs high and bring Increase the heat ingredients juice lentils lightly matzo medium heat medium heat.Add milk minutes olive oil oregano ounces oven over medium parsley pepper to taste potato puff pastry pumpkin red pepper Reduce the heat refrigerator reheating rice room temperature salsa salt and freshly Season to taste seeds separate covered containers serving slices soup will keep stew stirring occasionally sugar sweet tablespoon minced fresh tablespoons tablespoons olive oil teaspoon teaspoon dried tender thin as desired thyme Tips toasted Vegan recipe