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

The book arrived well before the "due date". It is in very good condition--no damage at all. Looks new. Lots of interesting soups.....looking forward to making them.

Fantastic soup cookbook. I love the photos to inspire, the nutritional information at the end of each recipe giving the calories, fiber content, etc. It has a great range of recipes including all-vegetarian, bean and grain soups, poultry and meat soups to fruit soups. We have made 4 of the recipes so far and each one has been a hit and a definite repeat. My husband made the Greek Chicken and Rice soup today and it was divine. I think this soup cookbook is a winner.

Reviewed by Debra Gaynor Reader Views 6/06 Growing up on homemade vegetable soup molded me into a soup lover. Naturally I was drawn to this book from the moment I read the title. Soup warms the heart, soul and body on a chilly day. The aroma of soup simmering on a stove always bring back pleasant memories,...... memories of home and family, memories of frosty days. In this busy world, few people take time to enjoy the art of cooking. Soup is a pleasure to make and it's adaptable: vegetables, meat, herbs or leftovers all can work together to make a delicious and nutritious meal. Ingredients from the cupboard or refrigerator combine easily. "This is a collection of favorite soups and amusing anecdotes gathered over the years." The chapters in this book cover nutrition as well as various types of soup. The discussions on portions, how to serve, stock, and equipment were helpful and interesting. The aroma of vegetable soup has always brought me comfort. The recipes for vegetable soups contained in this book, are imaginative, different from the southern recipes my grandmother shared with me. I've tried several of the recipes among them were; Mighty Minestrone and Sopa de Legumbres--Minestrone New Mexico Style, both were delicious. Each had its own distinct flavor. Grandmother always quoted, "Chicken soup cures the cold." Memories of her stirring soup came to mind as I tried the recipe for "Ole-Fashioned Chicken Soup"; I didn't have a cold but enjoyed it anyway. I used noodles instead of Matzo Balls. I'll try them next time. My sons stopped by for a visit just in time to taste tests this soup, both declared it delicious. Perhaps someday they will fondly remember my soup. This cookbook is easy to read. The numbered steps make it simple to follow the instructions. The ingredients are simple and many times already in your cupboard or refrigerator. The colored photographs tempt me to try more recipes. I'll be recommending this book to my soup loving friends.

I bought this book because I was looking a book that had both summer and winter soups using ingredients my family enjoys. We don't follow any of the latest diet trends--I am more concerned about being able to fix a variety of meals for my family of five. I've tried several recipes from the book over this winter, and each has been a hit. They are delicious (and I'm an average, at best, cook), and filling as a meal on their own, or as a side. While easy to follow, the recipes do take time. But I have not been disappointed at all with the results. I will continue to use this book and mark our favorites for repeats. I can't wait until warmer weather to try some of the fruity summer soups!

`Soup for Every Body' by Joanna Pruess, with culinary coauthority from Lauren Braun RD, LD is a very nice little soup book that specializes in recipes that cater to five different dietary doctrines. These are `Low Carb', `High Protein', `Smart Fat', `Low Calorie', and `Vegetarian or Vegan'. While I have not read or reviewed any of Ms. Pruess' other works, her biography places her among the middle range of talented and respected cookbook authors such as Jean Anderson, Mark Bittman, and Jack Bishop. My very first reaction to this book is that it is bound to fail, as it tries to imitate the Democratic Party in trying to appeal to five different, not necessarily compatible special interest groups. The two most antagonistic interests I can imagine are Vegan versus low carb. I do not know low carb doctrines, but I do know that meat, eggs, and heavy cream are low carb darlings while these are antithetical to vegan diets. I also note that the very dairy heavy cream and the very meaty chicken stock are both listed as ingredients of a soup cited as being suitable for `Vegetarian or Vegan'. I know my favorite vegan niece would turn up her nose at this recipe. I am convinced that the four best ways to combine healthy interests with soup cooking are: 1. Describe how to turn typical recipes into healthy recipes by things like replacing butter and animal fat with olive oil, replacing white bread with whole grains, and replacing meat stocks with vegetable stocks. 2. Provide simply all around healthy recipes, as you may find in a book by Kathleen Dahlmans. 3. Provide recipes for classic and modern vegetarian soups, with an emphasis on variety. 4. Provide recipes for low carb soups. I am not an expert on dieting, but I suspect that most diet plans succeed as much or more from their reinforcing a ritual which sanctifies the effort and encourages compliance, possible by making the dishes just a tad less pleasant than unhealthy alternatives. I think that nutrition and eating for all around good health is the best approach to not gaining weight and let exercise take care of loosing excess weight. Now that that lecture is out of the way, I will say that this is a decent little soup book if you simply ignore all the nutritional baggage. I think the statistics on calories, calories from fat, saturated fat, cholesterol, carbohydrates, dietary fiber, sugars, proteins, vitamins, and minerals are so approximate as to be useless. Most experienced amateur cooks probably cook more like Rachael Ray or Jamie Oliver than they do like Ina Garten, who, like a true former professional caterer, has to create reproducible dishes, measures everything down to the teaspoon. Thus, the only way these measurements can make any sense whatsoever, you have to follow the measurements to a tee. And that doesn't account for variations in natural products. I am willing to bet that there is close to a 50% variation in some components in a pound of bay scallops depending on the location and seas