A Beautiful Bowl of Soup: The Best Vegetarian Recipes
Format: PDF / Kindle (mobi) / ePub
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 PotatoAncho 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.
nuts in a single layer on the prepared pan. Bake, stirring occasionally, for about 60 minutes, or until lightly browned and dry. Transfer to a plate and let cool, then coarsely chop. (Whole pecans will sink to the bottom of soup bowls.) to make the soup Heat the oil in a Dutch oven over medium heat. Add the carrot, celery, leek, garlic, ginger, and curry powder; cook, stirring occasionally, until the leek is softened, about 5 minutes. Stir in the vegetable stock, sweet potato, apples,
cups dried red lentils (see Tip, page 91) 2 carrots, finely chopped ½ cup coarsely chopped celery leaves ~ pinch of red pepper flakes ¼ cup fresh lemon juice ~ salt and freshly ground pepper to taste garnishes 2 tablespoons olive oil 1 large onion, thinly sliced 2 pita pocket breads, halved horizontally (see Tip) 6–8 lemon wedges to make the soup Heat the oil in a Dutch oven over medium heat. Add the onions and garlic; cook,
soup is hearty and satisfying. Serve it hot or chilled, accompanied with thick slices of crusty French bread, wedges of pita bread, or Toasted Pita Triangles (page 159). Makes 6 cups (4 to 6 servings) 2 tablespoons olive oil 1 onion, cut into ¼-inch strips (about 1 cup) 1 eggplant (about 12 ounces), peeled and cut into 2-by-¼-inch strips (see Tip) 1 zucchini, cut into 2-by-¼-inch strips (about 1 cup) 1 cup chopped green beans in 2-inch lengths (about 4 ounces) ½
or to taste 3 tablespoons fresh white goat cheese (chèvre; see Tip, page 80) 3 tablespoons freshly grated Parmesan cheese Position the oven rack to 4 to 5 inches from the broiler heating element; preheat the broiler. Arrange the bread slices in a single layer on a baking sheet. Lightly toast under the broiler, about 1 minute per side. The bread should be golden brown and crisp on the outside, chewy and soft on the inside. Rub one side of each warm slice with cut garlic; the
whole), half-and-half, and cream are interchangeable in these recipes. Even a sour-cream garnish can be nonfat. Your selection will determine how filling and hearty your soup will be. If you’d like, you can prepare these soups in advance through the puréeing step and refrigerate or freeze the mixture, then add the dairy product (milk, half-and-half, or cream) when reheating. The smooth, flat surface of creamy soups offers a perfect canvas for garnishes that add color, texture, flavor, and