Soup for Every Body: Low-Carb, High-Protein, Vegetarian and More


This collection takes a unique, flexible approach to soup making, with variations that make the recipes appropriate for low-carbohydrate, high-protein, lowfat, vegan, and vegetarian diets. Gorgeous full-color photographs and easy-to-follow techniques, make this a must-have.

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This collection takes a unique, flexible approach to soup making, with variations that make the recipes appropriate for low-carbohydrate, high-protein, lowfat, vegan, and vegetarian diets. Gorgeous full-color photographs and easy-to-follow techniques, make this a must-have.

Read More Show Less

Editorial Reviews

From the Publisher
"Joanna Pruess has the highest standards and, best of all, exceptional taste about what's delicious. Count on it that these soups will make you happy."—Faith Middleton, WNPR's Food Schmooze "No cookbook was ever better named than Soup for Every Body. It is impossible for anyone not to find dozens of recipes to add to one's favorites—and anyone specifically concerned about any and all aspects of nutrition will find this book indispensable."—John Mariani, Esquire Magazine"The number of ingredients is modest, the techniques easy, but the combinations sophisticated...attention to nutrition and simple but imaginative recipes make this book a good choice for both fancy and everyday cooking."—Cookbook Digest
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Product Details

  • ISBN-13: 9781592289073
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 10/1/2006
  • Pages: 176
  • Product dimensions: 8.50 (w) x 8.50 (h) x 0.62 (d)

Meet the Author

Joanna Pruess has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, and The Washington Post. She lives in the Bronx, NY, with her husband, Bob Lape, WCBS and Crain’s New York restaurant critic. Lauren Braun, a registered dietitian, began Nutritional Lifestyle Designs in Miami, Florida, more than a decade ago.

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Read an Excerpt

This thick, lemony chicken soup, a classic Greek dish, takes a minimum of effort. My version is slightly rustic and more colorful than some because I leave the minced carrot, onion, and celery in the stock rather than strain them out. Use fresh lemon juice—it makes a difference. As with all egg-thickened sauces and soups, be careful not to let the soup come to a boil or the eggs will curdle.
• Low-Carb: Omit the rice.
• High Protein: Double the amount of chicken.
• Vegetarian: Use vegetarian broth and replace the chicken with tofu.

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Table of Contents

Abbreviated TOC: (1) VEGETABLE SOUPS
• Broccoli-Almond Soup
• Curried Asparagus Soup
• Avocado Guacamole Soup
• Velvet Carrot-Ginger Soup
• Carrot Soup with Chèvre
• Velouté of Cauliflower
• Jerusalem Artichoke
• Soup with Marinated Tofu
• Kale, Potato & Sausage Soup
• Triple Mushroom Soup
• Wild Mushroom Soup with Apples & Hazelnuts
• Hearty Onion Soup
• Roasted Parsnip Soup with Diced Fennel
• Green Pea Soup with Prosciutto & Parmesan Cheese
• Country Potato Soup with Rapini
• Sweet Potatoes, Caramelized Onions & Apple Cider Soup
• Creamy Pumpkin Soup with Bacon
• Southwestern Butternut Squash Soup
• Dilled Cream of Yellow & Green Squash Soup
• Minestrone New Mexico Style (2) SEAFOOD SOUPS
• Curried Oyster Soup
• Corn & Shrimp Chowder
• Leek, Potato & Mussel Soup
• Tomato Bisque with Shrimp
• Shrimp & Sausage Gumbo
• Cioppino with Rouille
• Mediterranean Fish Soup with Quick Aïoli
• Providence-Style Clam Chowder (3) MEAT & POULTRY SOUPS *Greek Chicken & Rice Soup
• Old Fashioned Chicken & Matzo Ball Soup
• Thai Curried Chicken Soup
• Mongolian Hot Pot
• Penang Curried Rabbit & Spinach in Broth (4) BEAN & GRAIN SOUPS
• Black Bean Pumpkin Soup
• Ginger & Lentil Soup
• Persian Red Lentil Soup
• Split Green Pea Soup
• White Bean & Roasted Garlic Soup (4) FRUIT SOUPS
• Apple-Butternut Squash Soup
• Cantaloupe Soup
• Curried Mango Soup with Lobster and Red Pepper Oil
• Minted Watermelon Soup
• Scandinavian Berry Soup (5) BASIC STOCK RECIPES (6) GARNISHES
• Chili-Crusted Pumpkin Seeds
• Croutons
• Crostini
• Parmesan Disks

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