Vegan Soups and Hearty Stews for All Seasons

From hearty stews to refreshing desserts, Nava Atlas ladles out 120-plus imaginative, low-in-fat-but-rich-in-flavor meatless delights to suit every taste, in this veganized version of her bestselling Vegetarian Soups for All Seasons. To highlight the best produce available at any time of year, Nava has arranged the book by season, with spring soups like Leek and Mushroom Bisque and Okra-Rice Gumbo; Cool Ratatouille and Zesty Green Gazpacho for summer; savory Baked Onion Soup and Orange-Butternut Squash Soup for autumn; and hearty Curried Millet-Spinach Soup and Vegetarian Goulash for winter. There’s also a scrumptious selection of dessert soups, including Chilled Cantaloupe Soup, and a tempting selection of accompaniments such as quick breads, dumplings, muffins, and scones.
With exotic international offerings, basic comfort soups, delicate broths, and plenty of soups and stews that can serve as one-dish meals, this cookbook is a must for vegan kitchens everywhere.

Customer Reviews:

Soup heaven!

By Cathe Fein Olson "Avid reader and writer" - April 1, 2009

Vegan Soups and Hearty Stews for All Seasons is the fourth edition of Nava's book previously titled Vegetarian Soups for All Seasons. It is essentially the same book as the third edition, but with the color photos added along with the new cover. It is substantially different from the first two editions.

I am a total soup nut so I was very excited to try this one. I hadn't seen any of the previous editions but I'm a big fan of Nava's other cookbooks. This certainly lived up to my expectations. Like all of Nava's cookbooks, the recipes in this book were easy to make, used simple ingredients that I typically have in my pantry, and, most importantly, my family loved them.

The recipes are arranged by seasons, which is a really nice feature since we try to eat local, seasonal foods. It being January when I got the book, I turned straight to the winter soups and found several just perfect for a rainy winter suppers. The first soup I tried was the Three Bean Soup with... read more

You don't have to be a vegan to love this book!

By PT Cruiser "PT Cruiser" - April 3, 2009

As a person who has over 30 vegan cookbooks (My husband can't believe there are that many vegan cookbooks in print!) I definitely will add this one to those at the top of my list. One of the best things about this book is that it is divided into seasons, so it's easy to find the produce at a reasonable price in the grocery store and it's more likely that it will be locally grown. Another thing I like is that the ingredients are mostly easy to find. I love weird ingredients as much as anyone, but when you are trying to figure out what to make for dinner you don't want to have to run all over town trying to find something that's obscure.

My favorite recipe so far is a fall one, Sweet and Sour Sauerkraut Soup which includes carrots, celery, potatoes, diced tomatoes and of course, sauerkraut among other things. If you don't like sauerkraut or sour foods, skip this one, but I think it's even better the next day. Another favorite is the Okra-Rice Gumbo or the Thai-Flavored... read more

Relies too heavily upon fake dairy products.

By lepacrimson - February 14, 2012

I was really disappointed with this cookbook. We love soup and I was excited to have another source for vegan soups but I should have read the book more carefully before buying it. Almost every recipe requires fake milk or fake cheese. In my experience, recipes with lots of fake food substances generally aren't great and the soups I tried from this book were no exception. If you are looking for vegan recipes why in the world would you want a recipe for Mac and Cheese soup?!? After reading the book, it became clear that this book is adapted from another presumably dairy-rich book. By adapted, I mean that the reader is instructed to just put fake cream or cheese or milk into the soup. There are so many great books (vegan or not) that provide recipes for soups that are delicious and built with naturally vegan foods (like beans and vegetables). I don't see why anybody would prefer to make soup with poor-tasting industrial food substitutes but I appear to be in the minority.